I am going to put it out there – you really need to make these Carrot Cake Muffins as soon as you can. So go and pre-heat your ovens now. They are SOO good. And better yet, there is no added sugar in these delicious muffins. Yup, completely free from added sugar! These Carrot Cake Muffins are sweetened only with the natural goodness of fruit. Plus they have a generous serve of vegetables. So this makes these Carrot Cake Muffins just the perfect muffin for school lunches.
When I first made these I used grated apple as another sweetener, and while the muffins were nice, they really just didn’t have the depth of flavour that a carrot cake does. So I went back to the drawing board (or should I say the kitchen?) and decided to try sweetening with dates due to their caramel-like flavour. And it’s the dates that really add something special to this recipe.
The smell of these Carrot Cake Muffins baking is out of this world. So sweet and spiced and quite simply mouth-watering. I have to say one of my favourite smells (next to freshly cut grass and the smell of rain on hot pavements) is the scent of baking. I have the most vivid memories of the most delicious fragrance of baking coming from my Nana’s kitchen. She remains one of the best bakers I know, and I like to think maybe I inherited a bit of her magic.
Do you like carrots? Why not try these delicious Wholemeal Carrot Muffins, or these Carrot Cheddar and Poppy Seed Crackers?
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Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Baking
Description
These delicious Carrot Cake Muffins are fantastic for school lunches. Sweetened only with fruit and containing a generous serve of vegetables these are a fantastic snack for kids and adults alike.
Ingredients
- 3 medjool dates, seeds removed
- 1 tbsp vanilla extract
- 1 ripe banana
- 3/4 cup of milk
- 1/2 cup low flavoured extra virgin olive oil
- 1 egg
- 1 1/2 tsp cinnamon
- 1/8 tsp fresh nutmeg (optional)
- 2 medium grated carrots
- 1/4 cup sultanas (optional)
- 1/4 cup walnuts (optional)
- 2 cups wholemeal flour
- 2 tsp baking powder
Instructions
- Preheat your oven to 180c and line and grease a medium sized muffin tin
- In a small food processor blitz the medjool dates and vanilla extract to form a paste. If the dates are a little dry and do not break down add a small amount of water.
- In a large bowl mash the banana and whisk in the date and vanilla paste with the egg, milk and oil
- Once combined whisk in the cinnamon and nutmeg (if using) and then stir through the carrots, sultanas (if using) and walnuts (if using)
- Add the flour and baking powder and mix carefully until just combined, taking care not to over-mix
- Spoon into the prepared muffin tray and bake for around 15-18 minutes or until lightly golden and a skewer inserted into the centre comes out clean
This recipe is forming part of a no added sugar baking series of recipes I am working on, where the recipes are only sweetened with fruit, based on the amazing success of my Apple Oat Cookies. So I hope you and your family enjoy these delicious Carrot Cake Muffins and I would love to hear what you think and if this is something you would like me to work on.
Happy baking,
Bernadette x
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Hi, just wondering how we store these (if we don’t freeze them) and for how long? And I used self raising flour and just didn’t put in the baking powder so hopefully will still work 🙂
Self raising would be fine. I haven’t done a lot of shelf testing but I would say two or so days at room temp in airtight container. Bernadette x
Hi, would I be able to use maple syrup instead of the dates? If so, how much would you recommend? Thank you!
Yes you could – but I’ve never tested. I’d try 1/3 cup. Thanks Bernadette
Okay so my kids hate carrots. I made these and they were a huge hit. I froze some and put some in the fridge for breakfast the next day. I was half a sleep so I told them to eat the muffins in the fridge. They were eating for so long so I checked on them
and they finished the fridge and started eating the FROZEN ones! That’s how good they were. Thanks B. You are awesome and deserve all the credit.
Oh that is too funny! Thank you so much for your feedback and letting me know, this really made my day! Bernadette x
Would I be able to sub the flour for almond meal?
Hello – I haven’t tested this variation and I’ve rarely used almond meal so can’t say for sure if it would work. Thanks Bernadette
Is wholemeal flour same as whole wheat flour?
Yes I believe it is! Happy baking, Bernadette x
Can I freeze these muffins? Thanks
Hi Maryanne, yes they sure can! I love to bulk bake and freeze and I have these for breakfast (probably too much!). I defrost and warm by reheating in the microwave for 30 seconds on high (this may differ depending on your microwave). For school lunches I defrost in the fridge overnight or defrost for around 15-20 seconds (again, this depends on the strength of your microwave) so they do not reheat too much but still defrost. Happy baking, Bernadette x
Hi There. I am just trying t make these muffins but there is no egg in the ingredients list. How many do we put in because it has egg in the method? Thanks!
Thanks for letting me know! I corrected, it’s just the one egg! Happy baking x
I love any recipe that only takes 25 minutes. I’ll have to check out the Apple Oat Cookies too.
I know right! You will love the Apple Oat Cookies too. Happy Baking, Bernadette x
Absolutely delicious! I substituted one cup of flour for oats, and they turned out super fluffy and with a great texture. A keeper!
Thanks for taking the time to let me know – so glad you loved them. Bernadette x