Carrot and Date Muffins Gluten Free
Indulge in the naturally sweet and wholesome flavors of these gluten-free Carrot and Date Muffins, the perfect blend of nutritious ingredients and cozy spices. Made with almond flour and tapioca flour, these muffins are not only gluten-free but also packed with fiber and healthy fats. Finely grated carrots add moisture, while chopped dates provide a naturally sweet burst in every bite. A hint of cinnamon and nutmeg enhances their warm, spiced aroma, making them an irresistible treat for breakfast, snacks, or even dessert. Sweetened with just a touch of maple syrup and brought together with coconut oil and almond milk, these easy-to-make muffins are as nourishing as they are delicious. Ready in under 40 minutes and perfect for meal prep, they’re a deliciously guilt-free way to satisfy your muffin cravings!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Tapioca flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1.5 cups Carrots, finely grated
- 0.5 cup Pitted dates, finely chopped
- 3 Eggs
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted and cooled
- 0.25 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners or grease the tin with nonstick spray.
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, whisk the eggs until light and frothy. Add the maple syrup, vanilla extract, melted coconut oil, and almond milk. Mix well until fully incorporated.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the finely grated carrots and chopped dates until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin tin, filling each well about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 153.3 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 850 mg | 65% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
