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Gluten-Free Carrot and Date Muffins

Makes 12 muffins
Time 35 min
Moist, sweet and subtly spiced, these muffins will become a new favorite. We use coconut oil for subtle flavor.
Ingredients
  • 2 carrots, coarsely chopped
  • 1 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 1/4 cup melted coconut oil
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 3/4 cup amaranth flour or millet flour
  • 3/4 cup ground almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
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Method

Preheat the oven to 375°F.Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.

Place carrots and dates in the bowl of a food processor. 

Pulse and then blend until finely chopped. 

Add walnuts and pulse to finely chop. 

Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. 

In a separate bowl, combine all remaining dry ingredients. 

Pour liquid ingredients over dry ingredients and stir until just combined. 

Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 carrots, coarsely chopped
  • 1 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 1/4 cup melted coconut oil
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 3/4 cup amaranth flour or millet flour
  • 3/4 cup ground almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.