Carrot, Apple & Date Morning Muffins

I’m very proud of these muffins, as this was one of my earliest baking recipes, and I do have to say they are quite delicious. When you are looking for a healthy breakfast or snack, that still feels like an indulgence, bake these. They are full of good-for-you ingredients like almond flour, whole wheat flour, walnuts, coconut oil, and of course the carrots and apples. I like to grate the carrots on the small holes of a box grater, which requires a bit more elbow grease, but it’s worth it to get the right texture. The apples, on the other hand, you’ll want to grate on the larger holes, lest they turn into something more akin to apple sauce, and will make the muffins overly moist.

Carrot, Apple & Date Morning Muffins

Prep Time 15 minutes
Cook Time 22 minutes
I'm very proud of these muffins, as this was one of my earliest baking recipes, and I do have to say they are quite delicious. When you are looking for a healthy breakfast or snack, that still feels like an indulgence, bake these. They are full of good-for-you ingredients like almond flour, whole wheat flour, walnuts, coconut oil, and of course the carrots and apples. I like to grate the carrots on the small holes of a box grater, which requires a bit more elbow grease, but it's worth it to get the right texture. The apples, on the other hand, you'll want to grate on the larger holes, lest they turn into something more akin to apple sauce, and will make the muffins overly moist.
5 from 1 vote
Course Breakfast, Brunch
Servings 18 muffins

Ingredients
 

  • 1 ¾ cup (190 grams) whole wheat flour
  • ¾ cup (70 grams) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 3 large eggs
  • cup coconut oil, melted
  • ¼ cup maple syrup
  • 3 tablespoons fresh orange juice
  • 1 teaspoon fresh grated ginger, optional but nice
  • 2 teaspoons vanilla extract
  • ½ cup (100 grams) dark brown sugar
  • 2 cups (260 grams) grated carrots, on the small holes of a box grater
  • 1 medium apple, grated on the larger holes of a box grater
  • 8 dates, pitted and chopped
  • 1 cup walnuts, roughly chopped

Instructions
 

  • Preheat your oven to 325 F. Line a muffin tin with 18 paper liners and set aside.
  • In a medium bowl, combine all of the dry ingredients (flour through allspice) and mix with a whisk.
  • In a separate large bowl, whisk the coconut oil, orange juice, eggs, fresh ginger, vanilla and brown sugar.
  • Add the flour mixture to the wet ingredients and whisk. Switch to a rubber spatula, and stir in the grated carrots, apple, dates and walnuts. Using a large cookie scoop or measuring cup, divide equally among the 18 muffin liners. Bake for 18-22 minutes, until cooked through. They should be springy to the touch. Cool on racks.

Notes

  • Muffins keep at room temperature for two days, or can be frozen for a month.
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