We hope you’re ready for a new dessert staple because this recipe checks all the boxes. It’s nourishing, naturally sweetened, flavorful, and did we mention it has carrots in it!? This recipe makes 10 carrot muffins in total but it’s super convenient to freeze these to have on hand. This gluten-free, dairy-free, sugar-free recipe is totally 21-Day Cleanse-approved.
FIBER MAKES THE WORLD GO ROUND
The batter is a bit thick, but these still have a light and soft texture. We added walnuts and dates into the mix for a nice crunch and gooey texture. The unsweetened applesauce and grated apple also give this recipe additional sweetness and moisten the muffins.
There is plenty of fiber in this recipe from the brown rice flour, apples, carrots, dates, and walnuts so you will feel satisfied and not feel like snacking after eating these. This is the perfect recipe to have for breakfast or a mid-day on the go snack. You can even eat these with some almond butter spread on top as an awesome post-workout recovery snack.
CARROT MUFFINS FOR SWEET CRAVINGS
Do you crave carrot cake often but feel like you can’t find a healthier alternative? This recipe is perfect! Not only do you now have a healthier recipe to suffice those cravings, but you also have healthy serving sizes. At Clean, we like to feed our cravings but with healthier alternatives.
If you don’t feed your body what it is craving in a healthy nourishing way, you might end up binge eating whatever unhealthy food your body is asking for at the end of the day. Another tip when craving sweets is to drink peppermint tea. Drinking peppermint tea can really help reduce refined sugar cravings. One of the best parts about baking these muffins is how amazing your kitchen smells afterward!
Makes 10 Muffins
1 1/14 cup almond flour
1 cup brown rice flour
½ cup shredded coconut
2 tablespoons flaxseed meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup and 2 Tablespoons coconut nectar
1 teaspoon vanilla extract
¼ cup coconut oil (melted)
1/3 cup unsweetened organic applesauce
1 cup shredded carrot
½ apple (grated)
3 dates (diced)
¼ cup chopped walnuts
Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with paper liners.
In a large bowl, whisk together the almond flour, brown rice flour, shredded coconut, flaxseed meal, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, combine the coconut nectar, vanilla, coconut oil, applesauce, shredded carrot, shredded apple, and dates and whisk until well combined.
Add the dry mixture to the wet, stirring until combined. Then mix in the walnuts.
The batter will be thick so you can scoop out about a ½ cup of batter and fill each muffin cup to the top.
Bake for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffin pan on a wire rack for five minutes and pop out your carrot muffins from the tin. These store well in the freezer to save to eat for another week.
Recipe and photos by Dorit Jaffe
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