Carrot cake muffins. Who wouldn’t want to eat cake for breakfast? These muffins are packed with carrots and naturally sweetened with maple syrup and dates to keep them healthy! These carrot cake muffins also have chopped walnuts and coconut oil in them. This way you have healthy fats to keep you fuller for longer.
What else could anyone ask for?
Muffins are tricky
The tricky thing about muffins is that they are pretty finicky for something that is so simple. They are easy to over-mix which can leave you with tunnels and a dense muffin. They can also be too dry if you don’t have enough moisture in them.
That’s why I LOVE these carrot cake ones. The carrot shreds help keep the moisture in the muffin. Then, the coconut oil keeps it buttery without adding any butter! It’s true perfection in a cake!
These may be muffins but they remind me of the carrot cake without all the added sugar and guilt. Not that anyone should ever feel guilty about eating anything but you know what I mean.
Elevate your carrot cake muffins
These muffins are sweetened with maple syrup but, you can substitute with honey if you don’t have any. The honey might lead to you having a thicker batter consistency depending on the type of honey. If this happens, add a tablespoon of water to thin the batter out a bit. I also added chopped dates because they add a nice texture and pop of sweetness to the muffins.
If you’re feeling fancy, you can toast the walnuts before adding them in. This adds another element of flavour to your muffins. You can put the walnuts in the oven while the oven is preheating to save time as well.
Now then, enough talk, onto the recipe!
Carrot cake muffin recipe
Ingredients (makes 12)
- 1/2 cup coconut oil or vegetable oil
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
- 1/3 cups dates chopped
- 3/4 cup finely shredded carrots
Method
- Preheat oven to 350F
- Whisk the coconut oil, maple syrup, eggs, and vanilla together until combined.
- Add in the flour, baking powder, cinnamon and salt. Stir until the flour is just combined. DO NOT OVER MIX. The batter should be a little lumpy but no flour should be visible.
- Lightly fold in the shredded carrots, chopped dates and walnuts.
- Line 12 muffin tins and pour the batter until it is 3/4 full. Bake at 350F for 15 – 20 minutes or until golden brown and a toothpick comes clean when inserted in the middle.
- Store in an air-tight container for up to a week or freeze to eat at a later date.
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