Carrot Date Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup almond milk 1/4 tsp lemon juice 1/4 cup melted(not hot)coconut oil 1 egg 1 tsp vanilla 6 large dates, finely chopped 10 baby carrots, grated 1 & 1/2 cups whole wheat flour 1/2 cup ground almonds 2 tsp cinnamon 1/3 cup brown sugar 1/4 cup ground flaxseed 1 tsp baking powder 1 tsp baking soda 1/2 tsp coarse sea salt
Preheat the oven to 350 and line muffin tin with 12 liners.
Combine milk, lemon juice, coconut oil, egg and vanilla by beating with an electric mixer.
Add in the chopped dates and grated carrots and mix again
In a separate bowl, whisk together the remaining ingredients.
Add them to the wet mixture and mix until just combined.
Scoop out the batter, filling muffin liners 3/4 full. Bake for 25 minutes, checking that a toothpick comes out clean. Let cool on a rack for 20 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user EJSELHORST.
Combine milk, lemon juice, coconut oil, egg and vanilla by beating with an electric mixer.
Add in the chopped dates and grated carrots and mix again
In a separate bowl, whisk together the remaining ingredients.
Add them to the wet mixture and mix until just combined.
Scoop out the batter, filling muffin liners 3/4 full. Bake for 25 minutes, checking that a toothpick comes out clean. Let cool on a rack for 20 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 8.2 g
- Cholesterol: 15.4 mg
- Sodium: 270.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.8 g
- Protein: 4.1 g
Member Reviews