Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
These carrot, date & walnut muffins are the perfect little snack - lightly spiced, super moist, and made with whole-food ingredients.
Makes: 8–10 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Ingredients
- 150g plain flour
- 50g ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 100g dates, chopped
- 100g grated carrot
- 60g walnuts, chopped
- 100ml coconut oil, melted
- 100ml almond milk
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Method
- Preheat oven to 180°C (160°C fan). Line a muffin tin with cases.
- Mix flour, ground almonds, baking powder, spices, and salt in a bowl.
- In another bowl, whisk coconut oil, almond milk, maple syrup, and vanilla.
- Fold in grated carrot, dates, and walnuts.
- Combine wet and dry ingredients.
- Spoon into cases and bake 20–25 minutes until golden.
- Cool slightly before eating.
