Carrot and Date Muffins
My mother recommended these muffins, an adaptation of a Whole Foods recipe, after a friend had baked them for her. They have a very distinct and original taste that pairs wonderfully with coffee in the morning. The amaranth flour has a naturally sharp nutty and smoky flavor that gives the muffins an almost savory, spicy tone, which is balanced by the sweetness of the dates and maple syrup. For a milder version or if you can't find amaranth flour, use millet flour instead. They are definitely earthy, so they are not your typical sweet morning muffin, but they are delicious and filling, supplying good fuel for the start of your day.
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Nutty Carrot and Date Muffins
My mother recommended these muffins, an adaptation of a Whole Foods recipe, after a friend had baked them for her. They have a very distinct and original taste that pairs wonderfully with coffee in the morning. The amaranth flour has a naturally sharp nutty and smoky flavor that gives the muffins an almost savory, spicy tone, which is balanced by the sweetness of the dates and maple syrup. For a milder version or if you can't find amaranth flour, use millet flour instead. They are definitely earthy, so they are not your typical sweet morning muffin, but they are delicious and filling, supplying good fuel for the start of your day.
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Servings: 12
Calories: 205 kcal
Net Carbs: 19 g
Ingredients
- 2 (2) medium carrots, coarsely chopped
- 1 cup (147 g) pitted dates , chopped
- 1/2 cup (59 g) walnuts
- 1/4 cup (54 g) unrefined extra virgin coconut oil, melted
- 2 (2) eggs, lightly beaten
- 1/4 cup (80 g) + 2 Tbsp pure maple syrup
- 3/4 cup (90 g) amaranth flour
- 3/4 cup (84 g) almond flour
- 2 tsp (2 tsp) aluminum free baking powder
- 1/2 tsp (1/2 tsp) ground cinnamon
- 1/2 tsp (1/2 tsp) nutmeg
- 1/2 tsp (1/2 tsp) fine sea salt
Instructions
- Line 12 muffin cups with parchment paper muffin liners or butter. Preheat the oven to 375°F.
- Coarsely chop the carrots and dates and place in the bowl of a food processor. Pulse and then blend until finely chopped. Coarsely chop the walnuts and add to the food processor and pulse to finely chop.
- Transfer the mixture to a bowl. Add the oil, eggs, and maple syrup, and stir to combine thoroughly.
- In a separate bowl, combine all remaining ingredients. Pour the liquid ingredients over the dry ingredients, and stir until just combined.
- Spoon the batter into the prepared muffin tin. Bake the muffins for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Place the tray on a wire rack to cool before removing the muffins. Serve warm or room temperature.
Nutrition
Calories: 205kcalFat: 12gSodium: 169mgNet Carbs: 19gSaturated Fat: 5gPotassium: 165mgCarbohydrates: 22gVitamin A: 1756IUFiber: 3gVitamin C: 1mgSugar: 13gCalcium: 102mgProtein: 4gCholesterol: 27mgIron: 1mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.