Carrot Date Muffins (No Refined Sugar)
Carrot date muffins are made using fresh carrots for added moisture and do not contain refined sugar. They are light and fluffy, full of delicious spice and caramelly dates.
Servings 12 muffins
Calories 189kcal
Equipment
- 12-hole muffin pan
- High speed blender or food processor/stick blender
Ingredients
- 8.47 ounces carrot peeled, finely grated, approx.2½c loosely packed
- 2 cups less 2tsp white whole wheat flour
- 1⅓ teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ginger powder and cinnamon each
- ¼ teaspoon nutmeg
- ⅙ teaspoon fine sea salt
- 6.7 ounces dates pitted
- 1 cup apple juice
- 2 large eggs
- ⅓ cup vegetable oil
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease a muffin pan or line with 12 muffin cases.
- Combine dry ingredients: In a bowl whisk together the flour, spices, salt, baking powder and bicarbonate of soda until thoroughly combined.
- Combine wet ingredients: To the blender add the dates, apple juice, oil, eggs and vanilla extract. Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).
- Add carrots: Combine the wet mixture with the grated carrots and stir thoroughly.
- Add dry mixture: Pour in the dry mixture and stir just to combine. Do not overstir.
- Bake: Spoon the mixture into the muffin cases and bake in the centre of the oven for 25 minutes. Remove from the oven and set aside for 10 minutes then transfer your carrot muffins to a rack.
Notes
- Grate the carrots finely, not coarsely. Weigh the carrots after you've peeled them.
- I do not recommend grating the carrots in advance as they will start releasing moisture after a while.
- Flour: Use either white whole wheat flour or a combination of all-purpose/plain and regular whole wheat flours (I find that regular whole wheat flour alone can produce slightly earthy tasting muffins but this is a personal view).
- Use either rapeseed (canola), grapeseed or sunflower oil.
- I used a high speed blender because it's quick and easy and there is no need to pre-soak the dates (or even chop them). If using a food processor (or a stick blender) I recommend chopping the dates and soaking them in the apple juice for at least 30 minutes before pureeing and combining with the other ingredients.
- Do not overmix the batter. Stir just to combine.
- Store leftover carrot date muffins, once cooled completely, in an airtight container (to help retain their moisture) for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 276mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3381IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg