Honey Carrot and Date Muffins
Infused with natural sweetness and warm spices, these Honey Carrot and Date Muffins are the perfect balance of wholesome and indulgent. Made with finely shredded carrots, chopped dates, and a drizzle of honey, these moist muffins are packed with nutrients and bursts of flavor in every bite. A hint of cinnamon and nutmeg adds cozy depth, while optional chopped walnuts provide a delightful crunch. With a quick prep time of just 15 minutes, these muffins make an excellent grab-and-go breakfast, snack, or dessert that feels as nourishing as it is delicious. Bake up a batch today and enjoy them fresh from the oven or store for a later treat—they stay wonderfully moist for days! Perfectly suited for family gatherings, meal prepping, or a healthier homemade alternative to sugary baked goods, these muffins are sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Honey
- 0.25 cup Vegetable oil
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Carrots, finely shredded
- 0.5 cup Dates, chopped
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
In a large mixing bowl, beat the egg lightly, then whisk in the honey, vegetable oil, milk, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined (do not overmix).
Fold in the shredded carrots, chopped dates, and walnuts (if using) evenly throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 170.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 390 mg | 30% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2020 mg | 43% | |
*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.
