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
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
BASIC CARROT MUFFINS
The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)
Provided by Saturn
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°C.
- Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
- Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
- Add grated carrot. Stir until just moistened.
- Divide evenly among 12 greased muffin cups.
- Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
- Bake for 20 - 22 minutes or until pick comes out clean.
- Let stand in pan for 5 minutes before removing to wire rack to cool.
- **There are a few variations listed in the book.
- Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
- Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).
Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1
More about "carrot date muffins recipes"
HEALTHY DATE CARROT MUFFINS - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
4.7/5 (23)Total Time 30 minsCategory Breakfast, Snack
CARROT DATE MUFFINS - THE HONOUR SYSTEM - HEALTHY, …
From thehonoursystem.com
5/5 (2)Total Time 40 minsCategory Breakfast, Dessert, SnackCalories 103 per serving
CARROT MUFFIN RECIPES
From allrecipes.com
HHEALTHY CARROT DATE MUFFINS WITH WHOLE WHEAT AND …
From anybodycanbake.com
4/5 (1)Total Time 35 minsCategory Breakfast, Dessert, Tea Time
- To make date puree, soak 10-12 dates in lukewarm water for 30 minutes. Drain the water and grind the soaked dates to a smooth paste.
15 BREAKFAST MUFFINS RECIPE - SELECTED RECIPES
From selectedrecipe.com
POWER-PACKED CARROT, ZUCCHINI & DATE MUFFINS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CARROT & DATE SPROUTED BUCKWHEAT MUFFINS - DISHING UP THE DIRT
From dishingupthedirt.com
CARROT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HEALTHY CARROT MUFFINS | DATES & RAISINS - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
CARROT & DATE WHOLEMEAL MUFFINS - THE HEALTHY MUMMY
From healthymummy.com
HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
CARROT AND DATE MUFFINS! – WITHIN YOU
From withinyou.ca
CARROT, BEET & DATE BREAKFAST MUFFINS (TODDLER FRIENDLY)
From dishingupthedirt.com
CARROT DATE MUFFINS (EGG-FREE, REFINED SUGAR-FREE, BUTTER-FREE)
From firsttimercook.com
GLUTEN-FREE, DAIRY-FREE CARROT DATE MUFFINS - PLANTED WITH KATIE
From plantedwithkatie.com
CARROT DATE MUFFINS - RECIPES - COOKS.COM
From cooks.com
RECIPE: GLUTEN-FREE CARROT AND DATE MUFFINS | WHOLE FOODS MARKET
From wholefoodsmarket.com
You'll also love