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Carrot, Walnut and Dates Muffin

  • Paleo
  • Vegetarian

Carrot and walnut muffins have a special place in my heart. During university days, surprisingly the cafeteria had the best muffins. They were big. They we plump. And yes they were super moist. It's always hard to beat fond memory however this is a close contender. Developed one day when I was feeling I needed some pre-Paleo comfort foods.

  • Makes
  • 6 eggs
  • 1/2 cup Coconut oil
  • 1/2 cup Coconut flour
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Black Strap Molasses
  • 1/4 cup Maple Syrup or honey
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Grounded Ginger
  • 1/2 teaspoon Ground Cloves
  • 3 cups of Shredded Carrot
  • Handful of walnut (qty to your liking)
  • Handful of chopped up dates (qty to your liking)
  • Step 1: Preparation

    1. Preheat oven to 175 degrees Celsius.
    2. Grate Carrot and roughly chop dates.
  • Step 2: Mixing Ingredients

    Paleo Muffin
    1. In a large mixing bowl, whisk eggs, coconut oil, pure vanilla extract, molasses and honey. Tip: If the coconut oil is solid, dip in warm bath of water.
    2. Sift in coconut flour, sea salt, baking soda, cinnamon, ginger and ground cloves. Mix. Then fold in carrots, walnuts and dates.
  • Step 3: Ready to Bake

    Paleo Muffins
    Line a muffin tray with muffin paper. Scoop approx. 1/4 cup per muffin and decorate the top to your liking. I simply placed a small piece of date or walnut. Bake for 35-40min until the muffin no longer sticks to your toothpick test.

Paleo Carrot, Walnut and Dates Muffin


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