Carrot Cake Muffins

I like the idea of adding veggies to muffins and sweetening them with only dates and xylitol. It's sort of the only kind of muffin I will eat. I don't like the store bought stuff and I definitely don't eat them at coffee shops. I mean, sometimes maybe, but being a pastry chef at a coffee shop for years sort of made me sick. Too much white sugar, white flour, eggs, milk and canola oil.


So, today I'm sharing a recipe that I created while sitting at home with kids. Using my pastry chef skills I substituted a basic carrot muffin recipe for healthier options.

Instead of canola oil, I used organic coconut oil. Instead of white flour, I used gluten free organic baking mix. Instead of raisins, I used dates. Instead of frosting I used whole greek yogurt and honey. Instead of sugar I used xylitol. Instead of toasted nuts, I used raw organic ones. And I added homemade cashew hemp milk instead of extra oil. 

They turned out perfect and my kids chowed them down. In fact, they turned down the greek yogurt frosting and ate them plain.

You can actually use any frosting you'd like. Healthy, not healthy, vegan, original, etc. I chose greek yogurt because it was super easy. But it obviously is dairy, so you if you're dairy-free or vegan, use your favorite vegan frosting. Oh She Glows has a great vegan whip cream that might be good.


Carrot Cake Muffins

Makes 10

1/4 cup walnuts, raw

1 1/3 cups grated raw carrots

4 dates, pitted

3/4 cup homemade cashew milk or store bought almond

1/2 cup coconut chips or shreds 

1 1/3 cups gluten free all purpose baking mix flour

1/4 cup agave nectar or honey

1/2 cup xylitol

1/4 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 Tbls chia seeds {soaked in water for 10 minutes}

1/3 cup coconut oil, melted 

1 teaspoon vanilla extract for 1 vanilla bean pod

Goat Yogurt Frosting {optional}

7 oz organic cream cheese or goat yogurt or a mix of both

1-2 Tbls xylitol

1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped

1-2 Tbls honey

In a small bowl put chia seeds in water. Set aside for 10 minutes. Preheat oven to 350 degrees F. 

In a food processor add carrots and coconut chips. Blend on high until totally smooth. As you see in picture. You can have it chunky but if your kids are picky like mine, they won't like that. 

Add dates and homemade nut milk. Blend again until mixed thoroughly and smooth. 

Remove all of the mixture with spatula and set aside. 

In clean food processor bowl add flour, walnuts, spices, sea salt, and xylitol. Pulse until mixed well. 

Add wet mixture and coconut oil. Mix until dough like texture and thoroughly mixed. Add 1 heaping Tablespoon of the chia seed mixture. Blend again gently. 

Coat cupcake holes in baking tray with coconut oil or use cupcake papers. 

Fill each cup to the top with mixture. 

Bake for 20-25 minutes. 

Makes about 10 muffins/cupcakes

Frosting / Toppings Instructions

You can just blend the cream cheese or the greek yogurt together with honey and xylitol and vanilla. I used the food processor but you don't have it. Freeze or refrigerate to thicken it before use. Make sure muffins are totally cool before topping with frosting. 

This is optional because the muffins are good without it. 

You can add any of your favorite seeds or nuts or raisins as healthy toppings as well. Get creative.

I loved the coconut chips on top. Makes them crunchy and pretty! 


Enjoy these healthy treats! You'll feel no guilt serving them to your loved ones.