Carrot And Date Muffins Gluten Free Recipes
GLUTEN FREE CARROT DATE MUFFINS
Gluten Free Carrot Date Muffins are dairy free & sugar free. They use honey, dates & olive oil instead of butter or sugar for a healthy, delicious muffin recipe!
Provided by Whitney Bond
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine the carrots and dates in a small bowl.
- Add the olive oil and honey.
- Add the eggs and mix everything together well.
- In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
- Mix together well.
- Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
- Place in the oven and bake for 15-20 minutes.
Nutrition Facts : Calories 216 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 25 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
CARROT AND DATE MUFFINS - GLUTEN FREE
Make and share this Carrot and Date Muffins - Gluten Free recipe from Food.com.
Provided by Wendys Kitchen
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
- Preheat oven to 375°F
- 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.
Nutrition Facts : Calories 112.1, Fat 5.2, SaturatedFat 1.6, Cholesterol 31, Sodium 117.6, Carbohydrate 15.8, Fiber 2, Sugar 12.5, Protein 2.3
CARROT DATE MUFFINS
Steps:
- Preheat the oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin well.
- Place the oats into a blender and cover. Blend until the oats are as finely ground as possible.
- Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
- Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
- Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
- Fold in the grated carrots, walnuts, dates, and coconut.
- Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.
HONEY CARROT AND DATE MUFFINS
I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180C/350°F.
- Sift flours, baking powder and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
- Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
- Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7
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