I opted to cook and puree the the carrots instead of shredding them for a moist and even crumb. And my son would probably snub them if they had flecks of carrot in them.
I went with a flour batter instead of oats because I wanted a light fluffy muffin. Oats are great, but I decided to save them for the granola topping to give these muffins a nice little maple sweetened crunch on top.
Be sure to press the granola into the batter a bit or it will slide off as you try to remove them from the pan. Do as I say not as I did. 😉
[click_to_tweet tweet=”These fluffy Carrot Muffins are lightly sweetened without refined sugars. #carrotmuffins #nosugaradded #healthyeating” quote=”These fluffy Carrot Muffins are lightly sweetened without refined sugars. ” theme=”style2″]
- 1 cup carrots cleaned and cut into 1" pieces
- 1/2 cup pitted dates
- 4 tablespoons butter or coconut oil
- 1/4 cup maple syrup or honey
- 1 Large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all spice
- 1/2 cup oatmeal old fashioned or quick cook
- 1/4 cup chopped nuts
- 1/4 cup maple syrup or honey
- Cook carrots in about 1 cup water until fork tender.
- While carrots cook, combine all granola topping ingredients in a small bowl and set aside.
- Preheat oven to 350 degrees. Line 12-cup muffin tin with baking cups, or spray with no-stick spray.
- Put cooked carrots and dates in a blender with about 1/2 cup of the carrot cooking liquid. Puree until smooth. Add additional cooking liquid a tablespoon or so at a time if needed to puree the mixture.
- Combine butter and maple syrup in bowl and mix together by hand. Add carrot and date mixture, egg and vanilla and beat until smooth.
- Add flour, baking powder, baking soda and spices and stir until ingredients are moist. Do NOT overmix.
- Spoon into muffin tin. Top each muffin with the granola mixture, pressing the granola into the muffin batter.
- Bake 10-12 minutes.
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