Carrot, Apple & Date Almond Flour Muffins
These muffins really are a wholesome treat. They’re reminiscent of a bran muffin in texture and flavor but are completely grain free. Loaded with goodies like carrots, apples, dates, raisins, orange zest and a touch of molasses these muffins are a cozy way to enjoy a morning treat or afternoon snack.
Both of my girls helped me in the kitchen with these (yay for a one bowl and two wooden spoons kind of recipe!) My almost two-year-old filled the mini muffin tin while my oldest filled the regular muffin tin with batter. This recipe makes enough for 12 standard size muffins with enough batter left over to fill 12 mini muffins (or 4 more regular size muffins). We love a good muffin recipe that can easily make enough of both sizes because we are big on freezing muffins in our household!
My kids and I have recently gotten into “tea time” and these muffins were the highlight with our mugs of nettle tea. I think they taste really good dunked into a cup of tea or coffee for good measure.
I hope you and your family love this recipe as much as we do. They’re great for anyone needing a grain free muffin recipe or anyone looking for a no sugar added recipe for their family.
Grab you little ones and a few wooden spoons and get baking!
Carrot Apple & Date Almond Flour Muffins
PREP TIME: 15 minutes COOK TIME: 30 minutes SERVES: 15 standard size muffins
9 Medjool dates, pitted and sliced in half
1/2 cup boiling water
2 1/2 cups almond flour (sprouted if possible)
1/2 cup flaxseed meal
1 1/2 teaspoons baking soda
1/2 teaspoon unrefined salt
1 Tablespoon ground cinnamon
3 large eggs
1/4 cup melted ghee or coconut oil
1/4 cup unsweetened apple sauce
1 Tablespoon blackstrap molasses
1 teaspoon orange zest
2 Tablespoons orange juice
2 teaspoons vanilla extract
1 cup grated carrots
1 cup grated apple (squeezed of excess juice)
1/2 cup raisins
Preparation
Preheat the oven to 350F. Line a standard-size muffin tin with paper liners and a mini muffin tin with 10 paper liners (if desired). Set aside.
In a large bowl, combine the dates with the boiling water. Let soak for 10 minutes. Then with an immersion blender or food processor process the dates into a paste.
In a large bowl combine the almond flour, flaxseed meal, baking soda, salt, and cinnamon. Once combined add the date paste, eggs, ghee, apple sauce, molasses, orange zest, orange juice and vanilla. Mix well. Fold in the carrots, apples and raisins.
Use a spoon to spoon the batter into the prepared muffin tins.
Bake the mini muffins for 18-20 minutes and the regular muffins for 28-30 minutes. Or until golden on top and a toothpick comes out clean when inserted into the center of a muffin.
Store at room tempurature for 1 day and then refrigerate for 1 week.
