Carrot Cake Muffins
Hearty, sweet, and moist carrot cake muffins.
Servings Prep Time
6muffins 20minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
6muffins 20minutes
Cook Time Passive Time
30minutes 30minutes
  • 6large Medjool Dates, pitted(about 5 oz)
  • 8oz can Pineapples, crushed, in 100% juice
  • 1/3cup Yellow Summer Squash, cubed, and uncooked(about 50 g)
  • 1/2cup Banana, very ripe(frozen or fresh)
  • 1/2tsp Pure Vanilla Extract
  • 1tsp Apple Cider Vinegar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4tsp Ginger
  • 1/8tsp Allspice
  • 1large Carrot (washed and unpeeled) (about 3/4 cup once shredded)
  • 1/4cup Walnuts, chopped
  • 1/4cup Golden Raisins
  • 1/4cup Shredded Coconut, unsweetened
  • 1 1/4cup Old Fashioned Rolled Oats
  • 1tsp Baking Powder
  • 1/2 tsp Baking Soda
  • (optional for garnish) Shredded Coconut, unsweetened
  1. Preheat the oven 350F. Set aside non-stick muffin pan.
  2. Place Medjool dates, crushed pineapples, yellow squash, banana, vanilla extract, apple cider vinegar, cinnamon, nutmeg, ginger, and allspice in a bowl and set aside for at least 15 minutes so that the dates may soften.
  3. Add the rolled oats to a blender. Blend into a flour. Pour oat flour into a bowl. Add the baking powder and baking soda. Give a quick whisk to combine all dry ingredients. Set aside.
  4. Chop walnuts, if needed and set aside. Using a food processor fitted with a shredder blade, shred the carrot and set aside. Should be about 3/4 cup once shredded.
  5. Add all of the wet ingredients in the bowl to the blender. Blend until completely smooth.
  6. Add the blended wet ingredients to the oat flour. Mix with a spatula until cobmined. Add the chopped walnuts, shredded carrots, raisins, and shredded coconut to batter. Fold into the batter until combined. Note: Feel free to omit any of the add-ins or increase another to equal the add-in omitted.
  7. Fill each muffin cup full with batter equally between 6 muffin cups. Bake the muffins for 30 minutes. Remove from oven.
  8. Allow to cool at least 30 minutes. Give the muffins a little twist or go around the side with a butter knife to loosen and lift the muffin from pan. Enjoy!
Recipe Notes

Recipe inspired and adapted from Forks Over Knives The CookBook “Carrot Cake”.

Recipy by Get2dRoot Health and Wellness