These are so moist and packed with veggies and spice! I know it’s a long list of ingredients, but just like for the Carrot Cake, it’s worth it! If you’d like some icing, I’d recommend Cream Cheese Frosting for this one.
Total time (from buttering to baking): 45 minutes. Makes 12 muffins.
Materials: 1 mixing bowl; processor; measuring vessels; muffin tin. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Wet:
- 1 cup (4 oz) chopped carrots
- ½ (2.5 oz) zucchini
- 1 tbsp olive oil
- 3.5 tbsp (2 oz) apple sauce
- ½ banana
- 7 Deglet Noor (or 4 Medjool) dates
- 1 tbsp maple syrup
- 4 tbsp milk (I use 2%)
- 1 egg
- 1 tsp vanilla
Dry:
- 1 cup all purpose flour
- ¼ cup almond flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 1 tsp baking powder
- 1 tsp baking soda
- Walnuts, raisins, or apples (chopped, optional)
Instructions:
- Preheat oven to 350˚F, and butter a muffin tin. Chop carrots, zucchini, and 7 Deglet Noor (or 4 Medjool) dates.
- In a processor, combine 1 cup (4 oz) chopped carrots, ½ (2.5 oz) zucchini, 3.5 tbsp (2 oz) apple sauce, 1 tbsp olive oil, ½ banana, 1 tbsp maple syrup, 4 tbsp milk, and dates. Once well mixed, transfer to a larger mixing bowl. Add in 1 egg and 1 tsp vanilla.
- In a large measuring cup, combine 1 cup all purpose flour, ¼ cup almond flour, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, 1 tsp baking powder, and 1 tsp baking soda.
- Add the flour mixture to the wet ingredients and mix until just combined (add walnuts or other add-ins at this point if desired). The batter may be thick, but the muffins will puff nicely. Spoon into muffin tin.
- Bake at 350˚F for about 25 mins until tops are slightly browned and springy to the touch.
Leave a Reply