Healthy Carrot Muffins

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5 from 2 votes

Healthy Carrot Muffins are packed with flavor and made with no refined sugars, plus they’re gluten-free and dairy-free!

Prep Time20

Cook Time22

Total Time42

Course: Breakfast, Snack

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: healthy carrot cake muffins, healthy carrot muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.52

Equipment

Muffin pan
High-powered blender think Blendtec or Vitamix, or food processor
Cooling rack

Ingredients

Cooking spray
2 cups old-fashioned oats
7 to 8 whole fresh/soft Medjool dates see note 1
1/2 cup melted coconut oil measured when melted
1/4 cup maple syrup
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1-1/2 teaspoons vanilla extract
2 cups grated carrots see note 2

US - Metric

Instructions

Preheat oven to 350°F. Generously grease 12 cavities of a muffin pan with cooking spray (muffin liners won’t work well).
Add 2 leveled cups of oat flour to a large, powerful blender or food processor. Blend until the oats resemble flour—a fine powder, about 60–90 seconds. If needed, stir and continue blending to break up larger chunks of oats.
Remove the pits and coarsely chop the dates. Measure to get 3/4 cup, then add to the blender on top of the oats. Pour the melted coconut oil on top. Blend for 60 seconds, stopping the blender to scrape down sides as needed.
Add all the remaining ingredients except the carrots. Blend until smooth, about 60–90 seconds. Finally, add in the grated carrots and stir through. Then blend once more, about 30 seconds or until broken down and integrated. (Continue to stop the blender and scrape down sides as needed.)
The batter is thick and sticky (and hard to work with), but divide every bit of it evenly among the muffin cups—the batter should fill exactly 12 cavities about 3/4 full. Smooth the tops of the muffins with a clean finger.
Bake for 21–25 minutes or until no longer gooey/wet looking on top and the sides are lightly browned. Remove from oven and let stand in the pan for 3–4 minutes before gently removing (use the tines of a fork to gently coax out the muffins). Set muffins on a cooling rack to finish cooling.
Enjoy muffins warm; they are even better the second day!

Video

Notes

Note 1: Remove pits and coarsely chop dates before adding to the blender. Once chopped, you should get 3/4 cup (117g). The softer and fresher the dates, the better these muffins work out! (Here’s a quick way to revive stale or hard dates if needed.) If the dates are too hard, they won’t blend up very well or integrate nicely into the muffins.

Note 2: Use whole carrots and grate them on the large holes of a grater. Measure to ensure you have 2 full cups. Avoid packaged pre-shredded carrots; they are hard, dry, and far less flavorful. We’re relying on the moisture from non-packaged carrots for the recipe to work properly.

Storage: Store muffins in an airtight container at room temperature. Best enjoyed within 2–3 days. Freeze leftover muffins.

Nutrition