This is it! The most amazing muffin I’ve ever made. Not only does this muffin taste great, but it’s loaded with absolutely healthy ingredients. Carrots, ginger, cinnamon, real maple syrup, coconut oil and dates are a few stars of this recipe. 

In my opinion, dates don’t get nearly as much love as they should. Did you know that dates are a great source of fiber, potassium and magnesium? Dates are also a good source of calcium and have been touted for helping to improve bone health. Try swapping brown sugar for dates the next time you bake muffins or cookies. Just dice them up into small pieces. They add a perfect amount of sweetness and a great texture. 

Ginger, of course, is a great anti-inflammatory spice. Using the right amount of ginger in this recipe really gives a perfectly warm kick without overwhelming your tastebuds. If you end up with any leftover ginger, simply steep it in hot water with honey for a healthy and simple tea. 

Coconut oil is, by far, my favorite oil to cook with. Not only is coconut oil an excellent source of medium chain triglyceride (read: energy booster and fat sizzler), but it solidifies at 76 degrees fahrenheit, helping to make this muffin stay true to form.  

Now grab your carrots, mixing bowls and baking cups. Knock yourself out with these muffins. Let me know what you think! I’d love to hear from you. 

Carrot Ginger Muffins 
Yields 12 muffins

1 cup almond flour
½ cup coconut flour
¼ cup oat flour
1 cup carrots, shredded
1 cup dates, pitted and diced
½ cup applesauce, unsweetened
⅓ cup coconut oil
¼ cup maple syrup
2 eggs, lightly whisked
2 tablespoons water
1 ½ tablespoons fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon sea salt

  • Preheat oven to 375 degrees. Line muffin tin with paper cups or lightly grease with coconut oil.
  • In a medium size bowl, combine almond, coconut and oat flour along with cinnamon, baking soda and sea salt. Mix well and set aside.
  • In a small bowl, combine applesauce, maple syrup, coconut oil, eggs and water. Mix thoroughly then add to the flour mixture.
  • After wet and dry ingredients have been combined, fold in carrots, ginger and dates.
  • Scoop the batter into the muffin cups, about 2/3 full. Bake for 20 minutes or until muffins pass the toothpick test. Allow to cool before serving.
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