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    Home » Recipes » Breakfast/Brunch

    Carrot Date Muffins (No Refined Sugar)

    May 20, 2016 By Monika Last Updated September 25, 2023 14 Comments

    Jump to Recipe

    Carrot date muffins are made using fresh carrots for added moisture and do not contain refined sugar. They are light and fluffy, full of delicious spice and caramelly dates. Perfect as a healthy breakfast or snack both children and adults will love and ready in just over 30 minutes!

    Side view of carrot muffins in red cases.

    These carrot date muffins are nutritious, low in sugar and easy to make and come with a lovely soft texture. Raw carrots make a fantastic baking ingredient, tried and tested in ever popular carrot cake (as well as carrot scones and many other carrot bakes). Dates, on the other hand, are useful for adding lots of natural sweetness and making baking a little healthier (see also banana date bread!).

    Together raw carrots and dates make an exceptionally good pairing. The caramelly flavour of dates is an ideal companion for sweet and earthy carrots!

    Carrot date muffins: ingredients and substitutions

    • Raw carrots.
    • Dates: add sweetness and a hint of caramel flavour, plus a nutrition boost (dates are high in fibre, antioxidants and minerals).
    • Apple juice: adds sweetness.
    • Eggs.
    • Vegetable oil: use either rapeseed (canola), grapeseed or sunflower oil.
    • Flour: Use either white whole wheat flour or a combination of all-purpose/plain and regular whole wheat flours (I find that regular whole wheat flour alone can produce slightly earthy tasting muffins but this is a personal view).
    • Spices: adjust the amounts to your taste.
    • Vanilla extract: adds flavour, but can be omitted or replaced by a little orange extract.
    • Baking powder and bicarbonate of soda.
    Ingredients for making carrot muffins with dates in individual dishes.
    Carrot date muffins ingredients.

    How to prepare the carrots

    I recommend peeling the carrots to make these carrot and date muffins. Unpeeled carrots might make these muffins taste a little too earthy (especially in combination with the whole wheat flour).

    It is also important to grate the carrots finely rather than coarsely so the mixture easily blends in with the batter.

    Peel then finely grate the carrots when you are ready to make the recipe. I do not recommend doing this step in advance as the carrots will start releasing moisture after a while. I also do not recommend buying ready grated carrots for this recipe. 

    How to prepare the dates

    If using a blender there is no need to soak the dates. If, however, you prefer to use a food processor I recommend chopping the dates and soaking them in the apple juice for at least 30 minutes before pureeing with the remaining ingredients.

    TIP: You can use any type of dates to make this recipe.

    Step-by-step recipe instructions

    1.Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.

    2. Combine dry ingredients: In a bowl combine the flour, baking powder, bicarbonate of soda, spices and salt. Stir thoroughly using a whisk.

    Carrot cake dry ingredients in mixing bowl with green whisk.

    3. Combine wet ingredients: To the blender add the dates, apple juice, oil, eggs and vanilla extract.

    Healthy carrot muffins wet ingredients in blender.

    4. Puree: Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).

    Wet mixture in blender for carrot muffins.

    5. Add carrots: Combine the wet mixture with the grated carrots and stir thoroughly.

    Grated carrot with muffin batter in white bowl with spoon.

    6. Add dry mixture: Pour in the dry mixture and stir just to combine. Do not overstir. 

    Carrot muffins batter in white bowl with some flour visible.

    7. Fill muffin pan: Spoon the batter into your muffin pan.

    Unbaked carrot muffins in red liners in pan.

    7. Bake: Bake in the centre of the oven for 25 minutes. Remove from the oven and leave to cool for 10 minutes, then transfer the muffins to a rack.

    Top down view of 12 carrot muffins in pan.

    Optional ingredients you can use

    These dairy free carrot and date muffins are delicious as they are, but you can add other ingredients into the batter for a different flavour twist or texture. They include:

    • A handful of chopped nuts, such as pecans, walnuts or macadamia
    • A couple of tablespoons of seeds, such as sunflower or pumpkin
    • Pumpkin spice (omit the individual spices)
    • Zest of 1-2 oranges

    Do I need to use a blender

    To make this healthy carrot date muffin recipe I recommend using a blender or food processor in order to ensure the sweetness from the dates is equally distributed throughout the batter. 

    I used a high speed blender because it's quick and easy and there is no need to pre-soak the dates (or even chop them).

    Top tips

    • Grate the carrots finely, not coarsely.
    • I do not recommend grating the carrots in advance as they will start releasing moisture after a while. 
    • Do not overmix the batter. Stir just to combine.
    • Store leftover date carrot muffins, once cooled completely, in an airtight container (to help retain their moisture) for up to 3 days. 
    • Freeze for up to 3 months.
    Side view of healthy carrot muffins in red liners on top of cooling rack.

    More vegetable muffin recipes to try next

    • Pumpkin Chocolate Muffins with Buttermilk
    • Sweet Potato Chocolate Muffins
    • Beet Chocolate Muffins with Chocolate Chips

    Check out also these other healthy breakfast ideas including vegetable breakfast recipes.

    Recipe

    Side view of carrot date muffins in red liners on top of cooling rack.

    Carrot Date Muffins (No Refined Sugar)

    Carrot date muffins are made using fresh carrots for added moisture and do not contain refined sugar. They are light and fluffy, full of delicious spice and caramelly dates.
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 muffins
    Calories: 189kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan
    • High speed blender or food processor/stick blender

    Ingredients

    • 8.47 ounces (240 g) carrot peeled, finely grated, approx.2½c loosely packed
    • 2 cups less 2tsp (240 g) white whole wheat flour
    • 1⅓ teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ginger powder and cinnamon each
    • ¼ teaspoon nutmeg
    • ⅙ teaspoon fine sea salt
    • 6.7 ounces (190 g) dates pitted
    • 1 cup (240 ml) apple juice
    • 2 large eggs
    • ⅓ cup (80 ml) vegetable oil
    • 1½ teaspoons vanilla extract

    Instructions

    • Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease a muffin pan or line with 12 muffin cases.
    • Combine dry ingredients: In a bowl whisk together the flour, spices, salt, baking powder and bicarbonate of soda until thoroughly combined.
    • Combine wet ingredients: To the blender add the dates, apple juice, oil, eggs and vanilla extract. Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).
    • Add carrots: Combine the wet mixture with the grated carrots and stir thoroughly.
    • Add dry mixture: Pour in the dry mixture and stir just to combine. Do not overstir. 
    • Bake: Spoon the mixture into the muffin cases and bake in the centre of the oven for 25 minutes. Remove from the oven and set aside for 10 minutes then transfer your carrot muffins to a rack.

    Notes

    • Grate the carrots finely, not coarsely. Weigh the carrots after you've peeled them.
    • I do not recommend grating the carrots in advance as they will start releasing moisture after a while. 
    • Flour: Use either white whole wheat flour or a combination of all-purpose/plain and regular whole wheat flours (I find that regular whole wheat flour alone can produce slightly earthy tasting muffins but this is a personal view). 
    • Use either rapeseed (canola), grapeseed or sunflower oil.
    • I used a high speed blender because it's quick and easy and there is no need to pre-soak the dates (or even chop them). If using a food processor (or a stick blender) I recommend chopping the dates and soaking them in the apple juice for at least 30 minutes before pureeing and combining with the other ingredients.
    • Do not overmix the batter. Stir just to combine.
    • Store leftover carrot date muffins, once cooled completely, in an airtight container (to help retain their moisture) for up to 3 days. 
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 276mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3381IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this healthy carrot date muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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    Comments

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    1. Lathiya says

      March 30, 2018 at 8:43 pm

      What an Awesome muffin recipe..It looks fabulous

      Reply
    2. Array says

      March 29, 2018 at 12:06 am

      What a great recipe! It sounds absolutely delicious, Chia seeds is a big favorite of mine and even better in these muffins! Happy Fiesta Friday 🙂

      Reply
    3. MyDandelionMind says

      June 04, 2016 at 8:49 pm

      I may also try these without the egg. They sound so tasty and a great flavour combination.

      Reply
      • [email protected] says

        June 04, 2016 at 8:57 pm

        Thanks! let me know how they turn out:)

        Reply
    4. Jenny Davies says

      May 21, 2016 at 2:18 pm

      Gosh, these muffins look so interesting. They are completely outside of my experience where ingredients are concerned, but you've definitely got me curious so I think I shall have to start collecting the necessary! lol 🙂

      Reply
      • [email protected] says

        May 21, 2016 at 2:36 pm

        Thanks Jenny, I admit I don't use these ingredients too often either but I do like to experiment with food and I feel very happy whenever a new recipe comes together nicely - this one did 🙂

        Reply
    5. hijackedbytwins says

      May 21, 2016 at 7:14 am

      We love chia seeds so I know for a fact that these would be a hit here! I am going to pin this on to my to try board for later x

      Reply
      • [email protected] says

        May 21, 2016 at 7:51 am

        Thanks Kirsty!

        Reply
    6. Joy | Yummy Seconds says

      May 21, 2016 at 1:44 am

      These sounds tasty and easy to make. Wonderful combination of carrots, chia, almonds. Thanks for stopping by the blog.

      Reply
      • [email protected] says

        May 21, 2016 at 6:22 am

        Thank you! They were delicious and very easy to make:)

        Reply
    7. Mandy Mazliah says

      May 20, 2016 at 8:58 pm

      These sound delicious. I wonder what would happen if you left the egg out...? Might have to try! Thanks for linking with #CookBlogShare this week x

      Reply
      • [email protected] says

        May 20, 2016 at 10:26 pm

        I never tried making vegan muffins, I suppose they would still be ok, maybe less fluffy? I might give it a try...

        Reply
    8. Eb Gargano says

      May 20, 2016 at 5:37 pm

      Really love these - they sound so healthy and look delicious!! Pinning to my Must Make board! Eb x

      Reply
      • [email protected] says

        May 20, 2016 at 5:46 pm

        Thanks again Eb:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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