Carrot Cake Date Muffins
These carrot cake date muffins are perfect for Spring. They are naturally sweetened and contain the perfect blend of carrot cake spices. They are a great grab and go breakfast or snack. Each muffin is under 100 calories each and made with clean, wholesome ingredients. I hope you give these a try and love them as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
This recipe is extremely flexible in terms of the toppings and mix-ins that you can use. Play around and make these YOURS!
To make these even better, try topping them with some melted grass-fed butter or honey. SO GOOD.
What You Will Need
- 1 cup organic rolled oats
- 1 cup organic flour (oat or all purpose)
- 1/3 cup brown monk fruit (or sweetener of choice) - Code COOKINGKATIE15 for 15% off Lakanto monk fruit sweeteners!
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup dates, chopped finely (about 5 or so)
- 1 cup carrots, shredded
- 1 egg
- 1/4 plain nonfat, Greek yogurt
- 1 cup almond milk, unsweetened
- 1 1/2 tsp vanilla extract
How To Make It
- Preheat your oven to 400°F. Prepare a standard sized muffin tin with liners. Set aside.
- In a medium mixing bowl, combine all of the dry ingredients. Add in the chop dates and shredded carrots. Mix until they are coated and not sticking to each other. Set aside.
- In a large mixing bowl, combine all of the wet ingredients. Add in the dry ingredients and mix until fully incorporated.
- Divide the batter among your 12 muffin cups. Bake for 18-20 minutes.
How To Store Leftovers
Store your leftovers covered in an air tight container in the fridge for up to 6 days or at room temperature for up to 4 days.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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These carrot cake date muffins are perfect for Spring. They are naturally sweetened and contain the perfect blend of carrot cake spices. They are a great grab and go breakfast or snack. They are under 100 calories each and made with clean, wholesome ingredients. I hope you give these a try and love them as much as I do!
- 1 cup flour (oat or all-purpose work)
- 1 cup oats (organic rolled oats)
- 1/3 cup monk fruit (Code COOKINGKATIE15 for 15% off Lakanto monk fruit!)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon (ground)
- 1/2 cup dates (chopped (about 5 large))
- 1 egg
- 1/4 cup Greek Yogurt (plain, nonfat)
- 1 cup almond milk (unsweetened)
- 1 1/2 tsp vanilla extract
Preheat your oven to 400°F. Prepare a standard sized muffin tin with liners. Set aside.
In a medium mixing bowl, combine all of the dry ingredients. Add in the chop dates and shredded carrots. Mix until they are coated and not sticking to each other. Set aside.
In a large mixing bowl, combine all of the wet ingredients. Add in the dry ingredients and mix until fully incorporated.
Divide the batter among your 12 muffin cups. Bake for 18-20 minutes.
Servings 12
- Amount Per Serving
- Calories 96kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 18.1mg7%
- Sodium 119.3mg5%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 2g8%
- Sugars 4.4g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.