Honey Carrot and Date Muffins

Honey Carrot and Date Muffins


5 people made this

I can’t count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to “make a date” with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don’t need any spread

theblendergirl California, United States

Makes: 8 muffins

  • ¾ cup white rice flour
  • ¾ cup brown rice flour
  • 1 tsp xanthan
  • 2 tsp gluten free baking powder
  • ½ tsp gluten free baking soda
  • ½ tsp fine Celtic salt
  • 1 cup grated carrots – about 2 medium carrots
  • 1 cup pitted chopped dates
  • ¼ cup organic grapeseed oil
  • ½ cup raw honey
  • ½ cup organic soy milk, hemp milk or rice mil
  • 2 organic eggs

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat oven to 180C/350F.
  2. Sift flours, baking powder and salt and mix evenly.
  3. Melt the honey in a small saucepan on low heat.
  4. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
  5. Keep the mixer running, and gradually add in the dry ingredients – mix thoroughly.
  6. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.


These muffins freeze really well. But I prefer the “straight out of the oven and gobble” approach.

See it on my blog

The Blender Girl

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