These gluten-free date and carrot muffins were a revelation. Not expecting a great deal from cakes that had virtually no sugar or fat, and with dates, an ingredient I had never baked with before, I was surprised at how fantastic these tasted! Even my kids liked them, which is a rarity where my healthier baking is concerned!
The batter was delicious, so I knew I was on to a winner and the muffins are probably one of the softest I have ever made – I have read that dates are like a magical ingredient, bringing a sweetness and softness to baking, meaning that you don’t need to use tons of butter or sugar. If you’ve never considered using them before, try these!
The ingredients below will make six cakes (they don’t rise a great deal in the oven, so you could fill your cupcake cases quite a way up if you like a good-sized muffin!). The recipe has been adapted from The Wholefoods Market – I used rice flour instead of millet and was able to reduce the oil by adding vanilla yoghurt.
- 85 g dates pitted
- 100 g carrots
- 1/4 cup walnuts chopped
- 1 tablespoon coconut oil melted
- 1 tablespoon vanilla yoghurt
- 1 egg beaten
- 2 tablespoons honey
- 1 tablespoon syrup
- 50 g rice flour
- 50 g almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla sugar
- 1/4 teaspoon nutmeg fresh or dried
- Pinch of sea salt
Pre-heat the oven to 185°C.
Roughly chop the carrots and dates and then blitz in a food processor. Add the walnuts and blitz again until everything is finely chopped.
In a bowl mix the yoghurt, honey, syrup, coconut oil and beaten egg. Add the carrot mixture and stir until well combined.
In another bowl, mix the flours, baking powder, cinnamon, vanilla sugar and nutmeg. Add the wet ingredients and gently stir until just combined.
Spoon into cupcake cases and bake for around 20-25 minutes. They are ready when an inserted skewer comes out clean. Place on a wire rack and allow to cool. Enjoy!
If you like healthier cakes, give these recipes a try: