WEEKDAYS 1e|12c|p

Date and Carrot Muffins

Daphne Oz
|
Servings: 12
|
easy
|
30 to 45 min

These healthy muffins are a great breakfast or snack option!


  • Ingredients
  • step-by-step directions
Ingredients
Date and Carrot Muffins
  • 1/2 cup rolled oats
  • 1 1/4 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup coconut milk
  • 1/2 cup pitted dates
  • 2 tablespoons flax seed eggs (soaked in 5 tablespoons water for 5 minutes)
  • 1 1/2 cups finely grated carrot (peeled)
  • 1 banana (peeled, mashed)
  • 1/4 cup coconut oil (melted)
  • 1/2 cup applesauce
Directions
  • Preheat oven to 350ºF. Line a muffin tin with muffin liners.
  • In a large bowl and add the oats, flour, baking soda and cinnamon and whisk to combine.
  • In a small saucepan add the coconut milk and dates and bring to a simmer. Allow dates to warm through, about 2 minutes, then remove from heat to a food processor and puree until smooth.
  • In a large bowl add the grated carrots, pureed dates, soaked flax seed eggs, mashed banana, coconut oil and applesauce and mix to combine.
  • Slowly add the dry mixture to the wet and mix until just combined. Scoop into muffin liners until the liners are 2/3 full. Bake for 25 minutes or until an inserted toothpick comes out clean. Remove to a baking rack to cool for 10 minutes in the pan. Then, remove from pan and allow to cool completely.
  • Tip: Freeze muffins for an easy morning breakfast, warm slightly to serve!

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