Name: Carrot Date Muffins (No Refined Sugar)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8.47 ounces carrot (peeled, finely grated, approx.2½c loosely packed); 2 cups less 2tsp 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 dates (pitted); 1 cup apple juice; 2 large eggs; ⅓ cup vegetable oil; 1½ teaspoons vanilla extract

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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

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

Recipe

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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Carrot Date Muffins (No Refined Sugar)