Carrot Date Muffins

These muffins are not only healthy but they are incredibly delicious! They are filled with vitamins and antioxidants from the carrots and dates and are only lightly sweetened with honey. These are a great addition to your breakfast or afternoon snack. They are also a healthy treat for your kids. Looking for ways to get your family to eat more veggies, try these muffins!

Nutritional Benefits of Carrots: Carrots are a root vegetable that are known to be an excellent source of vitamin A in the form of beta carotene. They are also a good source of many B vitamins, vitamin K, potassium and soluble fiber. Eating carrots has been linked to a reduced risk of cancer and heart disease, as well as lower blood sugar levels and improved eye health.

Nutritional Benefits of Dates: Dates contain many vitamins and minerals, in addition to fiber and antioxidants. The high fiber content in dates may be beneficial for preventing constipation and controlling blood sugar levels. Dates also contain several types of antioxidants that may help prevent the development of certain chronic illnesses, such as heart disease, cancer, Alzheimer’s and diabetes. Dates are a healthy and great substitute for white sugar due to their sweet taste, nutrient content, fiber and antioxidants.

07DA83F3-2EE8-4865-9A49-8AAD2D40844C.jpg

Ingredients:

  • 3 carrots shredded

  • 1 cup oats

  • 1 cup whole wheat flour (to make GF can use almond flour instead)

  • ½ cup honey

  • ½ cup chopped dates

  • ½ tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 2 tsp cinnamon

  • 1 egg

  • 1/3 cup apple sauce

  • 1 cup milk

  • 2 tsp vanilla

Directions:

  • Preheat oven to 400 degrees

  • In a large bowl mix all the dry ingredients

  • Add in the dates and toss until coated (make sure to break up any clumps)

  • Add in shredded carrots and toss to coat (again, make sure there are no clumps)

  • In a small bowl mix all the wet ingredients together

  • Pour wet ingredients into dry mixture and combine until well mixed

  • Spoon batter into lined muffin tins

  • Bake for 25 minutes, let cool and Enjoy!

 

Robin Goldberg