Carrot and Date Muffins

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These carrot and date muffins are super simple and unassuming and yet they always deliver. Pretty wholesome, moist and utterly delicious, they're a lunchbox star. You will love them no matter how old you are. They're vegan too.

Course Lunchbox, Muffins, Snack

Cuisine British, International

Keyword carrot and date muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 195kcal

Author Jo Allison

Equipment

Ingredients

100 g plain (all-purpose) flour
100 g wholegrain spelt flour
120 g brown sugar
1.5 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
75 g neutral oil/ light olive oil
150 ml unsweetened soya milk oat and almond milk will also work; you could use dairy milk as well
1 teaspoon apple cider vinegar
50 g Greek or Greek style unsweetened yogurt soya or dairy
100 g pitted dates of choice chopped; I like to use Medjool dates
200 g coarsely grated carrots
pinch of salt optional but recommended

Instructions

Preheat the oven to 170°C/340°F/Gas Mark 3 and line muffin tin(s) with 12 paper cases.
In a large bowl mix together flour(s), ground cinnamon, ground ginger, baking powder, baking soda and salt.
100 g plain (all-purpose) flour, 100 g wholegrain spelt flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, pinch of salt
In a jug or another bowl whisk together milk, vinegar, yogurt, sugar and oil until you get nice and uniform mixture.
120 g brown sugar, 75 g neutral oil/ light olive oil, 150 ml unsweetened soya milk , 1 tsp apple cider vinegar, 50 g Greek or Greek style unsweetened yogurt
To the jug with wet ingredients add coarsely grated carrots and chopped dates and mix some more.
100 g pitted dates of choice, 200 g coarsely grated carrots
Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix the batter.
Divide batter between 12 cases and sprinkle over some oats, other topping of choice or leave your muffins plain.

I like to use ice cream scoop for portioning the batter. It's way less messy.

Bake in preheated oven for 20-25 minutes or until toothpick/skewer inserted in the centre comes out clean.
Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
Enjoy!

Notes

Nutritional information is approximate, per muffin (based on 12 muffins) and should be treated as a rough guideline only. It will differ depending on ingredients used.
For more information regarding ingredients and possible substitutions please see 🛒 Ingredients.
Muffins can be stored in the airtight container for 2-3 days or frozen for up to 1 month. For more details see 🥡 Storing.

Use digital kitchen scale for weighing out the ingredients. It's more accurate than cups and so there is less room for error and you are more likely to get consistent results.

Make sure your oven is preheat once you're ready with your muffins to go in. The moment you combine wet and dry ingredients it's the start of chemical reaction and you want your muffins in the oven immediately to make the most of it.

Try not to overmix the batter. Use folding motion and mix only until combined and there is no visible flour.

I like to sprinkle these muffins with some oats but you can use chopped nuts if you wanted to. You could also adorn them with a crumble topping I used on my rhubarb muffins. It will work great.

Ice cream scoop is a game changer when it comes to portioning the batter. So much more efficient and less messy too.

Allowing the muffins to cool completely will make taking them out of paper cases much easier.

Nutrition