Are we ready for a healthy muffin recipe? This recipe is filled with dates - which I love and are really good for you. It's a recipe that has a small amount of sugar and is easily made gluten and dairy free. If you're wanting it gluten free, Bob's Red Mill Gluten Free Mix works perfectly and as for the milk in the recipe, unsweetened Almond Milk works well too. In fact, I made this dairy and gluten free and you really could not tell - it was given a 5 star rating from my gluten free friend (she had 3, just to be sure lol). So my critique on this recipe - great. Good texture, great taste and it's a bit healthier than some muffin recipes.
Let's get baking . . .
Date Carrot Muffins
In a large mixing bowl combine 1 c. quick oats (use gluten free if making this into that kind of recipe) 1 c. flour 1/2 c. b. sugar 1/2 tsp. salt 1 tsp. b. powder 1/2 tsp. b. soda 2 tsp. cinnamon
Add to the above and make sure the dates and carrots are coated with the flour mix. 1/2 c. chopped dates (if they are a bit hard, soak them in boiling water for a couple of minutes before chopping) 1 c. shredded carrots
In a small bowl, beat together 1 large egg 1/4 c. veg. oil 1 c. milk 2 tsp. vanilla
Pour the wet into the dry and stir to combine
Spoon into paper lined muffin tins. Bake at 350 for about 20 minutes.
