Gluten-Free Carrot and Date Muffins

Makes 12 muffins
Time 35 min
Gluten-Free Carrot and Date Muffins

Moist, sweet and subtly spiced, these muffins will become a new favorite. We use coconut oil for subtle flavor.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    2carrots, coarsely chopped
    1 cupchopped pitted dates
    1/2 cupchopped walnuts
    1/4 cupmelted coconut oil
    2eggs, lightly beaten
    1/4 cupplus 2 tablespoons pure maple syrup
    3/4 cupamaranth flour or millet flour
    3/4 cupground almond flour
    2 teaspoonsbaking powder
    1/2 teaspoonground cinnamon
    1/2 teaspoonfreshly grated nutmeg
    1/2 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info

Serving Size

Calories

240

Total Fat

13g

Saturated Fat

1.5g

Cholesterol

35mg

Sodium

170mg

Total Carbohydrate

29g

Dietary Fiber

4g

Total Sugars

16g

Protein

6g

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. See our Terms of Service.