Spiced Carrot Muffins

These spiced muffins bring warmth to the table. Naturally sweetened with coconut sugar and Medjool dates, with fragrant cinnamon, fresh rosemary, and crunchy walnuts, they make a lovely treat to enjoy throughout the fall season.

Season : Autumn

Prep Time: 20 minutes

Bake Time: 30 minutes

Makes 12 muffins

Dry Ingredients

2 ½ cups fine almond flour

¾ cup coconut sugar, or monk fruit

(see cooks note)

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

1/4 tsp fresh ginger, zested, or ground

¼ teaspoon salt

¼ teaspoon fresh rosemary, minced

Wet Ingredients

2 large eggs

¼ cup + 2 tablespoons melted coconut oil, extra for brushing muffin liners

¼ cup water

1 teaspoon vanilla extract

Additional Ingredients

1 ½ cups finely grated carrots

½ cup chopped walnuts, divided

½ cup Medjool dates, chopped

Method

Preheat the oven to 350°F. Prepare a 12-cup muffin tin with paper liners, lightly brushed with melted coconut oil.

In a medium bowl, whisk together the dry ingredients until well combined.

In a separate bowl, whisk together the eggs, melted coconut oil, water, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until combined.

Fold in the grated carrots, chopped dates, and half of the walnuts.

Divide the batter evenly among the muffin cups. Fill each one 3/4 of the way. Sprinkle the remaining walnuts over the tops. An icecream scooper works well to fill the muffins.

Bake for 30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.

Cooks Note : if using coconut sugar or monk fruit, grind in a spice grinder for a smooth consistency.