Healthy Carrot Cake Muffins
These healthy carrot cake muffins are such a great breakfast or snack option. I love a having a freezer full of healthy muffins stashed away, so I can pull one out whenever the kids or I need a quick and healthy snack. These healthy carrot cake muffins are so moist and delicious and they really do taste like carrot cake, despite the fact that they are refined sugar free and gluten free.
Date paste is the refined sugar replacement in this healthy carrot cake muffins recipe and instead of using white flour I use oat flour. I tend to bake with oat flour, which contains both soluble and insoluble fiber as well as more protein than other flours, making it a much healthier choice than white flour.
Oat flour is so easy to make in the food processor and I always have a large freezer bag of oat flour ready to go in my pantry. All I do is fill my food processor with large flake rolled oats and process for two minutes, then store it in a large freezer bag in the pantry, fridge, or freezer, depending on how quickly you anticipate using it.
I like using olive oil in these healthy carrot cake muffins because I think it's healthier than vegetable oil or melted butter, but feel free to substitute the olive oil for any fat you like as long as it's in liquid form.
Healthy Carrot Cake Muffins Recipe
1 1/4 cups date paste (see my date paste recipe for instructions)
1/3 cup of olive oil (or substitute any other oil or melted butter)
1 teaspoon vanilla extract
2 cups cooked chopped carrots
2 cups oat flour (or substitute flour of your choosing)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Optional: 1/4 cup each of any combination of raisins, walnuts or diced pineapple.
In a large mixing bowl add cooked carrots, eggs, olive oil, vanilla, and date paste and blend with an immersion blender until smooth. Add the oat flour and baking soda to the wet mixture and mix by hand until combined. Stir in optional raisins, walnuts or diced pineapple. Spoon into paper muffin cups and Bake at 350 degrees Fahrenheit for 28 minutes. Makes 12 healthy carrot cake muffins.