Carrot

Cake 

Muffins

muffin.JPG

These Carrot Cake Muffins are what I crave every time Spring approaches. A batch of these muffins can disappear quite quickly in my house. The incredible smell of nutmeg and cinnamon as well as the moist texture make them irresistible.  My favorite part about these muffins is the chewy pieces of dried dates.  They bring the perfect natural sweetness and caramelly flavor to this recipe. I also swapped regular plain yogurt with a high protein Icelandic yogurt this time which contributes to the moistness and satisfaction factor. These carrot cake muffins go perfect with a warm cup of tea, as a midday snack, scrumptious dessert, and even as a yummy addition to a springtime picnic or Easter spread! 

Carrot Cake Muffins Recipe

RECIPE PDF

Servings: Creates 12 muffins 

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes  

Author: Huma Naz

Ingredients

  • 1 cup old-fashioned rolled oats

  • 1 1/4 cup whole-wheat flour

  • 2 eggs

  • 1/4 cup unsweetened apple sauce

  • 1 1/2 cup shredded carrots (about 2 medium carrots)

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. salt

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/3 cup chopped dates

  • 1/2 cup chopped walnuts

  • 1/2 cup plain yogurt (I used Siggi's plain Icelandic yogurt)

  • 1 tsp. pure vanilla extract

  • 1/4 cup honey

Directions

  1. Preheat your oven to 350°F(176°C) & prepare a muffin pan with liners or grease the muffin pan with oil/cooking spray. 

  2. In a large mixing bowl, mix together the dry ingredients (flour, oats, salt, baking powder, baking soda, nutmeg, & cinnamon). 

  3. In another bowl, prepare the wet ingredients. Beat the eggs until they are slightly foamy/frothy. Then whisk in yogurt, honey, apple sauce, & vanilla.

  4. Add the wet ingredients to the large bowl filled with dry ingredients & mix to combine. Then fold in the carrots, walnuts, & dates. 

  5. Spoon the batter evenly into each muffin cup or liner, filling each almost to the top.

  6. Bake for 25 minutes or until each muffin is firm to touch & is "set" in the center( insert a toothpick into the center of a muffin & make sure it comes out clean). 

  7. Once done, let the muffins cool off for 15 minutes & enjoy! 

 

Recipe Notes:

  • You can store these muffins in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. 

  • You can enjoy these muffins with a drizzle of unsweetened peanut butter or almond butter.

  • Freshly shredded carrots give better texture than pre-shredded carrots.

 
I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!