We are not big on snacking in our household but every once in a while, we get a hankering for something sweet. Well, these healthy muffins turned out to be the perfect solution for our craving something warm and sweet. Not only are they are delicious, but they are also filled with healthy ingredients and can be enjoyed by those of us who are on a gluten-free diet. These flavor-packed muffins can be enjoyed anytime a day, such as breakfast or a mid-afternoon snack.
With a shortlist of ingredients and steps, these muffins can be prepared in no time at all. This recipe is also flexible in the way of added mixed-in ingredients and toppings. You can substitute the carrots for ingredients such as bananas, pumpkin, zucchini or apples. As far as toppings go, the possibilities are endless. You can try a variety of nuts or toasted shredded coconut. In just no time at all, you will be enjoying an enjoyably dense treat with naturally sweet flavors.
Yield: 12 Muffins
2 Cups of Rolled Oats
8 Medjool Dates, Pits Removed
1/2 Cup Olive Oil
1/4 Cup Real Maple Syrup
3-4 Carrots, Peeled and Shredded (About 2 Cups Total)
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
Pinch of Salt
Walnuts or Raisins (Optional)
I would like to thank Lindsay from Pinch of Yum for these tasty creations and the simplicity of this recipe. It was nice to enjoy baked goods without the gluten factor and I didn’t notice the absence of baking flour at all.
Grating the Carrots
The first step in your preparation of this “baked goodness” is to grate the carrots. You can use a hand grater to accomplish this task. I used a Cuisinart and this will make more sense as we get to the next step.
Making the Batter
Here is where the Cuisinart comes in handy. This task calls for the ingredients to be blended in a blender until chunky batter comes together. I already had the Cuisinart out and I thought this would be easier to work with and clean than a blender. If a blender is what you have, go for it. Your batter can be made to be as chunky or smooth as you prefer. In addition to the stated ingredients above, I added raisins to my batter. I cut the maple syrup amount in half and I figured the raisins would add some sweetness as well.
Pouring the Batter
Next, pour the batter into a greased or lined muffin tin and add your toppings. I used a combination of pecans and walnuts that I had on hand.
Bake and Enjoy
Bake for 15-18 minutes until the tops gently spring back when you press into them.
After the muffins have cooled for a bit, smear with butter and/or honey. We have been enjoying these homemade muffins in the afternoons with a spot of herbal tea. The next time I make these muffins, I would like to try this recipe using bananas. Yum!