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Carrot Cake Muffins Tops

5 from 2 reviews



3 large medjool dates soaked in 1/2 cup warm water

2 4-ounce containers of baby carrot puree

1/4 tsp vanilla extract

1.5 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 tbsp baking powder

3 tbsp coconut flour

1 cup gluten-free oat flour

Optional mix-ins: walnuts, shredded coconut, or raisins


Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a high-speed food processor, combine dates + water, carrot puree, and vanilla extract. Blend until pureed smooth. In a large bowl, combine flours, spices, and baking powder. Stir together wet and dry ingredients until fully combined. Fold in any mix-ins if using.

The batter will be a bit sticky. Flour or wet a spoon and scoop the batter into ten evenly-sized circles on the prepared baking sheet. Place the balls on a parchment paper-lined baking sheet and press them down to flatten slightly. Bake for 20 minutes. Remove from oven and let cool completely on the pan. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.