I guess you could call carrot cake healthy. I mean it has vegetables so it’s healthy! Okay, these muffins are ACTUALLY healthy, and not to mention, they taste great! You’ll love these muffins because they’re moist, fluffy, and have no refined sugar and they’ll make you look forward to breakfast!
If you’ve noticed, I’ve been baking with dates quite a bit lately, I’ve used them in my pop tart recipe and in my pecan cereal recipe. Not only do dates add a lovely sweetness but, they also contain these key nutrients: Selenium, Magnesium, Calcium, Potassium, and Copper.
Who would’ve thought something that tastes so good be so good for you? Normally it’ll be the opposite (tastes good = bad for you and tastes bad = good for you) I’ve actually found that the more that I would avoid food that isn’t great for you, the more I enjoyed whole foods!
You can really enjoy these muffins past just a breakfast. You can enjoy these muffins as a snack or as a dessert, you can even top these with a cream cheese frosting (yum!). Honestly, these carrot muffins are a great way to hide vegetables from kids, the muffins taste so good, you don’t even think about how healthy these are! Carrots are also packed with essential nutrients like Vitamins A, C, K, B-Complex, Potassium, and more. You can definitely say these are nutritious and delicious!
The Details:
Don’t worry about trying to fully incorporate the dates, if they stay in small clumps and it’ll act like chocolate chips in a muffin, adding little bits of sweetness throughout the muffin. Keep an eye on your muffins when baking! If the muffins appear to be getting a little dark but still seem underdone, cover the muffins with foil to prevent further browning.
Paleo and SCD Carrot Muffins
Ingredients
- 1 Cup Shredded Carrots
- 9 Medjool Dates
- ½ Cup Coconut Milk Or sub milk of choice
- 2 Large Eggs
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Oil Melted
- 1 Tsp Vanilla
- 2 ½ Cup Almond Flour
- 2 Tsp Cinnamon
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners and grease
- Peel and shred your carrots
- In a food processor blend the dates until broken down, or, finely chop dates by hand
- Combine the chopped/blended dates, shredded carrots, eggs, coconut milk, maple syrup, coconut oil, and vanilla in a bowl, mix well
- Add in your almond flour, cinnamon, baking powder, and baking soda. Mix until a thick batter forms
- Fill each liner halfway with batter
- Bake at 350°F for 25-30 minutes or until a toothpick comes out clean
- Allow muffins to cool before eating
- Enjoy! 🙂