Carrot & Date Muffins

Yesterday was a sunny winter Sunday, the warmth of the sun made up of the chill in the air. There is something special about the quiet and stillness of a Sunday morning, and for me it was being curled up on the couch drinking coffee with dogs napping on my lap.

Before we traveled to Higgins beach to enjoy the sun, sand, and water, I baked these carrot and date muffins for a little sustenance on the go. Something sweet in the oven is always a welcome in my house, and the smell of these spiced muffins didn’t disappoint in aroma or taste. They are sweetened by dates, infused with a beautiful mixture of Indian spices, and benefit from the texture of the freshly grated carrots and nutty almond flour.

This recipe is a combination of a few different inspirations: Zenbelly’s Pear Cardamon Muffins, a carrot muffin recipe from Sprouted Kitchen’s cookbook, and Gwyneth Paltrow’s It’s All Good ‘s sweet potato and Chinese 5 spice muffins. In an attempt to make a delicious grain-free muffin with all the flavors of the season, I combined flavors and measurements from the above inspirations — demonstrating the wheels in my brain turning.

A note on the dates: Good Medjool dates, which can be found in any grocery store, are soft enough on their own, but soaking them in hot water, or as I did, hot Chai tea, will make them easier to blend into the batter. I soaked my dates in Chai tea because it added to the intensity of spiced flavor, but hot water works just as well.

Carrot & Date Muffins.
makes 12 smaller muffins or 6 larger ones

Dry Ingredients:

1 1/4 cup almond flour
1/2 cup arrowroot starch
3 TBL coconut flour
1 tsp. baking soda
1 tsp. garam masala
1/2 tsp. ground cinnamon
1/2 tsp. fresh ginger, grated {optional}

Wet Ingredients:

3 free range eggs, room temperature
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1/4 cup Medjool dates (about 4-6), softened in hot water, coffee, or Chai tea for 10 minutes
1 tsp. vanilla extract
1 1/2 cups carrots, finely grated

  1. Preheat the oven to 350 degrees, grease your muffin tin (6 large or 12 smaller) and set aside.
  2. In the food processor, add the drained dates and pulse 4-5 times until they are broken up a bit. Add the eggs, coconut oil, coconut sugar, and vanilla. Blitz until smooth.
  3. In a bowl, whisk the dry ingredients together. Pour the dry ingredients into the food processor. Blitz until combined. Fold in the carrots, and evenly divide the batter between 6 or 12 muffins.
  4. Bake for 20-25 minutes until, when tested, a knife comes out clean. Let them rest for at least 15 minutes, but they taste the best once they are almost cool.

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