Fluffly, moist, flavourful with a tender crumb, you'd never know these carrot cake muffins are 100% healthy and gluten-free!
Ingredients
MUFFINS
¼ c. oats
¾ c oat flour
¼ c. white quinoa flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
pinch of nutmeg
¾ c. dates, pitted
4 tbsp. coconut oil
2 eggs
1¾ c. carrots (2-3 large), shredded
1 peach, pitted (and thawed if frozen)
FROSTING (OPTIONAL)
½ c. plain Greek yogurt
Squeeze of lemon juice
4 tbsp. honey
Instructions
Preheat oven to 350 F
Prepare a muffin tin with cupcake liners or grease with coconut oil.
In the food processor, add in the dates, coconut oil, eggs, and peach.
Once wet ingredients are mixed, add in the oats, oat flour, white quinoa flour, baking soda, salt, cinnamon, and nutmeg. Mix until a thick muffin bater forms.
Add in the shredded carrots, and give the food processor 3-4 more pulses.
Transfer batter into muffin tins.
Bake for 20-25 minutes, or until toothpick inserted comes out clean.
While muffins are in the oven, make the frosting by mixing all three ingredients in a small bowl.
When muffins pass the toothpick test, transfer them onto wire rack for further cooling.
Once completely cool, frost each muffin and enjoy!
Recipe by Radiant Rachels at https://radiantrachels.com/carrot-cake-muffins/