Carrot Cake Muffins

Gluten-free, sugar-free, oil-free, vegan high protein breakfast/snack

I've been wanting to to come up with recipes that use dates instead of sugar as a sweetener and finally got around to making one. I usually don't like cake, but when it's in muffin form I can't resist. I absolutely love muffins, especially when they have hidden veggies in them.

These muffins are super simple and easy to make ahead of time for a quick, high protein breakfast or snack. These muffins remind me of some muffins I got at a bakery over the summer. They are bursting with cinnamon and packed with coconut, walnuts, and raisins. With dates used as the sweetener and applesauce used instead of oil, these muffins are a quilt-free treat. I hope you enjoy the recipe as much as I do.

Now for the recipe!

Carrot Cake Muffins

12 servings

Ingredients:

12 dates, chopped

1 cup of unsweetened coconut almond milk

1 cup of quick oats

1/2 cups of oat flour

¾ cup of almond flour

2 teaspoons of baking powder

1 to 1 1/2 teaspoon cinnamon (I prefer 1 1/2)

1/4 teaspoon salt

½ cup of unsweetened applesauce

½ teaspoon of vanilla extract

2-3 large carrots, shredded

½ cup of chopped walnuts

1/4 cup raisins

1/4 cup unsweetened coconut flakes

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with coconut oil and set aside.

2. Soak chopped dates in milk for 5 minutes. Then blend in a food processor until a creamy constancy.

3. In a larg bowl, combine oats, oat flour, almond flour, baking powder, cinnamon, and salt. Stir until well combined. Gently fold in remaining ingredients including the date/milk mixture.

4. Evenly divide the batter into 12 muffins. Fill the mold completely since they do not rise much. Bake for 30 minutes. Remove from the oven and allow to cool for 15 minutes before removing from the pan. Allow to cool completely before storing in an airtight container for up to 3 days on the counter or up to a month in the freezer. Enjoy!