Healthy Carrot Muffins
Ellen’s Recipe
Makes 12 muffins
This recipe is really simple and GREAT for meal prep. The only hard part is grating the carrots. The medjool dates give the muffins a delicious sweetness, and the acidity of the vinegar makes them super light and fluffy. We think you’ll love these muffins (even if you don’t like carrot cake)! Give them a try and let us know what you think!
1 ½ cups shredded carrot (3-4 carrots)
1 ⅓ cups oatmeal (rolled, quick-cook, and steel-cut all work)
2/3 cup almond flour
2 Tbsp tapioca starch
2 eggs
6 medjool dates, pitted
½ cup melted coconut oil
1/4 cup pure maple syrup
1/3 cup unsweetened applesauce
1 Tbsp apple cider vinegar (or 1 tsp lemon juice) - the acidity makes them fluffy!
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1/2 tsp salt
Grate 3-4 carrots on a cheese grater (you can also buy pre-shredded, but it won’t be quite as moist)
Preheat oven to 350 F
Line a muffin tin with paper liners and/or grease it with coconut oil
In a blender, combine 1 cup of grated carrot with all other ingredients.
Blend together until a thick batter is formed ( you may need to use a wooden spoon to help the blending process)
Add in the last 1/2 cup of carrots and mix with a spoon.
Transfer about 1/4 cup of batter into each muffin tin and bake for 18-22 minutes (until a fork comes out cleanly)
Allow to cool before removing from the pan. Enjoy with butter and cinnamon.
Serving size: 2 muffins
Cal: 237
Fat: 7g
Carb: 40g
Protein: 5g
