Carrot and Date Muffins Gluten Free

Indulge in the naturally sweet and wholesome flavors of these gluten-free Carrot and Date Muffins, the perfect blend of nutritious ingredients and cozy spices. Made with almond flour and tapioca flour, these muffins are not only gluten-free but also packed with fiber and healthy fats. Finely grated carrots add moisture, while chopped dates provide a naturally sweet burst in every bite. A hint of cinnamon and nutmeg enhances their warm, spiced aroma, making them an irresistible treat for breakfast, snacks, or even dessert. Sweetened with just a touch of maple syrup and brought together with coconut oil and almond milk, these easy-to-make muffins are as nourishing as they are delicious. Ready in under 40 minutes and perfect for meal prep, they’re a deliciously guilt-free way to satisfy your muffin cravings!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Tapioca flour
• 2 teaspoons Baking powder
• 2 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 1.5 cups Carrots, finely grated
• 0.5 cup Pitted dates, finely chopped
• 3 Eggs
• 0.25 cup Maple syrup
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil, melted and cooled
• 0.25 cup Unsweetened almond milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners or grease the tin with nonstick spray.

Step 2

In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.

Step 3

In a separate bowl, whisk the eggs until light and frothy. Add the maple syrup, vanilla extract, melted coconut oil, and almond milk. Mix well until fully incorporated.

Step 4

Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Fold in the finely grated carrots and chopped dates until evenly distributed throughout the batter.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin tin, filling each well about 3/4 full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1042.0g)

Amount per serving	% Daily Value*
Calories	2635.6

Total Fat 171.5g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1991.3mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 41.3g	0%
Total Sugars 153.3g
Protein 65.9g	0%

Vitamin D 145.0IU	0%
Calcium 850.2mg	0%
Iron 13.1mg	0%
Potassium 2187.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 9.4%

Carbs: 35.6%