Recipe for Spiced Carrot Muffins

By Laurie Richardone

Makes 12 muffins

These naturally sweet, spiced muffins are packed with grated carrots, chewy Medjool dates, and toasted walnuts, with an herbal note from fresh rosemary.

Dry Ingredients:

2 1/2 cups fine almond flour

3/4 cup coconut sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon fresh rosemary, finely minced

Wet Ingredients:

2 large eggs

1/4 cup + 2 tablespoons coconut oil, melted

(plus extra for brushing muffin liners)

1/4cup water

1 teaspoon vanilla extract

Additional Ingredients

1 1/2 cups finely grated carrots

1/2 cup walnuts, chopped (divided)

1/2 cup Medjool dates, chopped

Method

Preheat the oven to 350°F (175°C). Lightly brush muffin liners with melted coconut oil and place them in a 12-cup muffin tin.

Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, cinnamon, salt, and minced rosemary until well combined.

Combine the wet ingredients: In a separate bowl, whisk the eggs, melted coconut oil, water, and vanilla extract until smooth. Alternatively, use an ice cream scoop.

Bring it together: Add the wet ingredients to the dry ingredients and stir until a thick batter forms.

Fold in extras: Gently fold in the grated carrots, chopped dates, and half of the walnuts until they are evenly distributed.

Fill the muffin tins: Transfer the batter to a large plastic pastry bag and snip off a 2-inch tip from one corner. Pipe the batter into the prepared muffin liners, filling each about 3/4 full.

Top and bake: Sprinkle the remaining walnuts on top of each muffin and add a light dusting of cinnamon. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com