Ellen’s Recipe
Makes 12 muffins
This recipe is really simple and GREAT for meal prep. The only hard part is grating the carrots. The medjool dates give the muffins a delicious sweetness, and the acidity of the vinegar makes them super light and fluffy. We think you’ll love these muffins (even if you don’t like carrot cake)! Give them a try and let us know what you think!
1 ½ cups shredded carrot (3-4 carrots)
1 ⅓ cups oatmeal (rolled, quick-cook, and steel-cut all work)
2/3 cup almond flour
2 Tbsp tapioca starch
2 eggs
6 medjool dates, pitted
½ cup melted coconut oil
1/4 cup pure maple syrup
1/3 cup unsweetened applesauce
1 Tbsp apple cider vinegar (or 1 tsp lemon juice) - the acidity makes them fluffy!
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1/2 tsp salt
Grate 3-4 carrots on a cheese grater (you can also buy pre-shredded, but it won’t be quite as moist)
Preheat oven to 350 F
Line a muffin tin with paper liners and/or grease it with coconut oil
In a blender, combine 1 cup of grated carrot with all other ingredients.
Blend together until a thick batter is formed ( you may need to use a wooden spoon to help the blending process)
Add in the last 1/2 cup of carrots and mix with a spoon.
Transfer about 1/4 cup of batter into each muffin tin and bake for 18-22 minutes (until a fork comes out cleanly)
Allow to cool before removing from the pan. Enjoy with butter and cinnamon.
Serving size: 2 muffins
Cal: 237
Fat: 7g
Carb: 40g
Protein: 5g
