Healthy Date Carrot Muffins
The best, most scrumptious date carrot muffins — my family's ABSOLUTE favorite. We make these moist, sweet, and healthy-ish muffins ALL THE TIME. They are just that yummy. Plus, they're nut-free and perfect for popping into school lunches.
Servings: 12 muffins
- 1 cup of oats (I use steel cut quick oats)
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup roughly chopped dates
- 1 cup finely shredded carrot 3 small-medium carrots
- 1 large egg beaten
- 1/4 cup vegetable oil
- 1 cup milk
- 2 tsp vanilla extract
In a large mixing bowl, combine dry ingredients.
Add in dates and toss until they are well coated. Break up any date clumps.
Repeat with the shredded carrot—add, toss to coat, no clumps!
In a small mixing bowl beat egg with oil, milk and vanilla.
Pour into flour mixture and stir to combine well.
Spoon into a parchment paper lined muffins tins (about a 1/4 cup per muffin).
Bake at 400 for 20-25 minutes. Enjoy!