Delicious Carrot and Date Muffins Recipe

As a nutritionist and food blogger, I firmly believe that making healthy food choices is essential for optimal health. One of the best ways to do this is by incorporating wholesome, natural ingredients into our diets. That’s why I’m excited to share this delectable recipe for Carrot and Date Muffins – a gluten-free and dairy-free treat that’s packed with nutrients.

These muffins are perfect for those who want to indulge in something sweet without sacrificing their health goals. Made with gluten-free flour blends and natural sweeteners like pure maple syrup and pitted dates, they’re a guilt-free way to indulge your sweet tooth.

Adding in grated carrots not only gives these muffins their signature aroma but also adds some vitamins and minerals, making them a perfect snack for busy mornings or an afternoon pick-me-up.

What’s more, these muffins have a soft tender crumb due to the presence of almond flour which I chose instead of traditional all-purpose flour. The addition of chopped walnuts provides a nutty flavor and a crunchy texture.

Bite into one of these muffins, and you will taste the perfect balance of flavors – sweetness from the dates, nuttiness from the walnuts, spiciness from cinnamon, and earthiness from carrots.

Trust me; these carrot date muffins are so much better than any store-bought cake muffin. Follow my instructions to create this recipe, and you will be in muffin heaven in no time!

Why You’ll Love This Recipe

Carrot and Date Muffins - Gluten Free
Carrot and Date Muffins – Gluten Free

Dear readers,

Let me introduce you to my gluten-free and dairy-free Carrot and Date Muffins! This recipe is simply divine, and I’m sure you’re going to love it just as much as I do.

Firstly, who doesn’t love muffins? They are the perfect addition to your morning coffee or afternoon tea. These muffins are soft, tender, and bursting with flavor from the shredded carrot, pitted dates, and chopped walnuts.

But what makes this recipe so special is that it’s not only delicious but also provides a host of health benefits. These muffins are packed with nutrients from the carrots that are high in fiber and Vitamin A, which is essential for maintaining healthy eyesight. The dates add natural sweetness to the muffins without adding any refined sugars, which can be harmful to our bodies over time. Additionally, this recipe is completely free of gluten and dairy, making it suitable for those with dietary restrictions or anyone looking for healthier alternatives.

Finally, these muffins are incredibly easy to make! With simple ingredients that you may already have in your pantry like almond flour, oat flour, baking soda, baking powder, ground cinnamon, and sea salt- you can make these muffins in under thirty minutes!

In conclusion, these Carrot and Date Muffins will quickly become your new favorite breakfast or snack treat with their wholesome ingredients and delicious taste. They’re the perfect choice for anyone looking for a healthy option without sacrificing taste. So what are you waiting for? Grab your apron and give my recipe a try today!

Ingredient List

 These muffins are the perfect combination of sweet and savory, perfect for breakfast or a snack.
These muffins are the perfect combination of sweet and savory, perfect for breakfast or a snack.

Before we jump into the recipe, let’s take a look at our ingredient list. These carrot and date gluten-free muffins feature moist shredded carrots, sweet dates and chunky walnuts. They are easy to make with simple pantry ingredients that you might already have on hand!

Here’s what you’ll need:

  • 2 cups of gluten-free flour blend (try using a store-bought mix or mix your own flours like almond flour, oat flour, and coconut flour)
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 ½ cups of shredded carrots (about 3 medium carrots)
  • ⅓ cup of pitted dates, chopped into small pieces
  • ½ cup of coarsely chopped walnuts
  • 2 eggs
  • ⅓ cup of melted coconut oil
  • 1/2 cup of pure maple syrup

If you’re allergic to tree nuts or walnuts in particular, try replacing them with pumpkin seeds or sunflower seeds. If you prefer vegan muffins, swap the eggs for flax eggs or chia eggs. Instead of maple syrup you can use honey, brown sugar or any liquid sweetener of your choice. And, if you don’t have coconut oil on hand, sub in melted butter or olive oil.

The Recipe How-To

 The natural sweetness of the dates pairs perfectly with the earthiness of the carrots.
The natural sweetness of the dates pairs perfectly with the earthiness of the carrots.

Now that we have listed all the essential ingredients, let’s get started with the recipe! This recipe can make 12 muffins- perfect for any get-together or a tea party.

Step 1: Preheat and prepare

Preheat your oven to 375°F (190°C) and line a muffin pan with paper cups or grease with coconut oil.

Step 2: Mix up dry ingredients

In a large mixing bowl, add in the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Now give it a good whisk until everything is well combined.

Step 3: Mix up wet ingredients

In a separate bowl, mix together the grated carrots, chopped dates, chopped walnuts, and the two large beaten eggs. Mix these ingredients well to ensure that they are well distributed.

Step 4: Combine dry and wet mixtures

Combine the dry mixture with the wet mixture using a spatula until it is all well blended together.

Step 5: Bake

Fill each cup of the muffin pan up to 2/3 full and bake for about 25 minutes until golden brown. Stick a toothpick in one muffin, if it comes out clean you can take them out of the oven.

These yummy gluten-free carrot date muffins will be ready to serve after cooling for a few minutes. Serve while they are still warm!

Substitutions and Variations

 These gluten-free muffins are not only delicious but also healthy and nutritious.
These gluten-free muffins are not only delicious but also healthy and nutritious.

When it comes to baking, it’s important to have the flexibility to adjust to different dietary requirements or preferences. That’s why I’m excited to offer you some substitutions and variations for this delicious recipe.

If you want to make these muffins vegan, simply use flax eggs in place of regular eggs. For each egg called for in the recipe, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. Then use it just like you would a regular egg.

If you’re looking for a different flavor profile, try swapping out the dates for raisins or dried cranberries, and replace the walnuts with pecans or almonds. You could also add in some shredded coconut or chopped apple for extra texture and flavor.

For those who need to avoid gluten, feel free to use a gluten-free flour blend in place of the all-purpose flour. Almond flour or coconut flour are also good options, although they will produce a denser muffin than using regular flour.

If dairy is a concern, swap out the regular milk for almond milk or another plant-based milk of your choice, and use melted coconut oil instead of butter.

Finally, if you’re feeling adventurous, try turning these muffins into a cake! Simply pour the batter into an 8-inch baking pan and bake at 350°F (175°C) for about 25-30 minutes. You’ll have delicious carrot date cake that’s perfect for any occasion.

No matter what substitutions or variations you choose, I’m confident that these Carrot and Date Muffins will become a staple in your recipe collection!

Serving and Pairing

 Each bite of these muffins is like a burst of flavor in your mouth.
Each bite of these muffins is like a burst of flavor in your mouth.


Once you have indulged in the warm and delicious Gluten-Free Carrot and Date Muffins, it is best served with a hot cup of tea or coffee. The sweet aroma of these muffins will linger in your kitchen, tempting you to enjoy them fresh from the oven. Serve them for breakfast, as a snack, or a dessert option. They work well as an after-school snack for kids, too.

The best beverages to pair with these muffins are tea, coffee, and even a cold glass of almond or oat milk. The gluten-free mix of almond flour and rolled oats, combined with nutrient-rich shredded carrots and pitted dates, make these muffins perfect for an active lifestyle without worrying about the calorie content.

The natural sweetness of the dates complements the earthy flavor of grated carrots in these muffins. You can even add a dollop of coconut whipped cream on top for that extra layer of richness. This will bring out the nutty flavor in the muffins as it enhances its soft tender texture.

Transport yourself to a tropical paradise by pairing these muffins with some sliced pineapple or mango wedges. For lunch or as an afternoon snack, have them with some salad or soup to balance out the sweetness. Add them into your packed lunchboxes or picnic baskets with some trail mix and fresh fruits for a healthy on-the-go option.

These Gluten-Free Carrot and Date Muffins are versatile enough for pairings with any meal of the day. Serve warm and savor each bite while soaking up their heavenly scent. They are truly a guilt-free indulgent treat that tastes like carrot cake but offers more nutritional value!

Make-Ahead, Storing and Reheating

 The texture of the oats and the dates create a perfect chewiness in these muffins.
The texture of the oats and the dates create a perfect chewiness in these muffins.

As a busy food blogger, I understand the importance of meal prep and saving time in the kitchen. These gluten-free carrot date muffins are the perfect make-ahead breakfast or snack option for those hectic mornings when you’re rushing out the door.

To make these muffins ahead of time, simply bake them as instructed and let them cool completely. Once cooled, store them in an airtight container or ziplock bag for up to three days at room temperature, or up to one week in the fridge. If you’re planning to keep them longer, I recommend storing them in the freezer for up to three months.

When it’s time to reheat these delicious muffins, simply pop them in the microwave for 10-20 seconds until they’re warm all the way through. Alternatively, you can heat them up in the oven at 350°F for 5-8 minutes.

These muffins also hold up well in a lunchbox or on a road trip as they won’t crumble or fall apart easily. With just a little bit of planning ahead, you can have a healthy and satisfying breakfast or snack on hand anytime you need it.

Tips for Perfect Results

 These muffins are perfect for those who follow a gluten-free and dairy-free diet.
These muffins are perfect for those who follow a gluten-free and dairy-free diet.

To ensure you get the best results from this recipe, I’ve compiled a list of helpful tips and tricks for baking the perfect carrot and date muffins every time.

1. Use fresh ingredients: Make sure to use fresh ingredients, especially the baking powder and baking soda. Old leavening agents can lead to flat muffins.

2. Don’t overmix: When mixing the dry and wet ingredients, be sure not to overmix. Mix until just combined to prevent a dense and tough muffin.

3. Adjust oven temperature: Every oven is different, so it’s essential to keep an eye on your muffins while they bake. If you have a hot oven, reduce the temperature by 25°F to prevent burning.

4. Muffin tin variation: You can use cupcake liners or spray the muffin tin with cooking spray for easy removal of the muffins.

5. Add-ins: Don’t be afraid to add in some extra goodies like shredded coconut or chopped nuts for added texture and flavor.

6. Cooling time: Allow your muffins to cool completely before removing them from the muffin tin. This will help prevent them from breaking apart or sticking.

7. Store properly: Store your cooled muffins in an airtight container at room temperature for up to three days, or freeze them individually for later consumption.

8. Double-check ingredient substitutions: If you’re making any ingredient substitutions, double-check that they are gluten-free and dairy-free to ensure you maintain the integrity of the recipe.

By following these tips, you’ll be able to bake delicious soft tender carrot date muffins that are sure to be a hit with both gluten-free and non-gluten free eaters alike.

Bottom Line

These carrot and date muffins are an excellent option for anyone who is looking for a gluten-free and dairy-free recipe that is both healthy and delicious. I hope this recipe Article has given you some ideas, tips, and inspiration to start baking your own Carrot and Date Muffins.

The combination of dates, carrots, and walnuts gives the muffins a sweet flavor with a hint of crunchiness. Plus, the gluten-free flour blend made with almond flour and coconut flour makes these muffins soft and tender.

You can serve these muffins as snack items or even as desserts. You can also store them in an airtight container in your refrigerator for later consumption. You’ll be pleased to know that they can be enjoyed fresh out of the oven or reheated without any loss of flavor.

Overall, this recipe is perfect for individuals who are health-conscious but still enjoy indulging in treats. So what are you waiting for? Start baking now and enjoy these delectable gluten-free carrot date muffins with your family and friends!

Carrot and Date Muffins - Gluten Free

Carrot and Date Muffins - Gluten Free Recipe

Modified from Wholefoods Market recipe. I made the entire thing in my Thermomix.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Dessert/Breakfast
Cuisine Gluten-free
Servings 12 muffins
Calories 112.1 kcal


  • 2 medium carrots, peeled and coarsely chopped
  • 1 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 1/4 cup melted virgin coconut or 1/4 cup high-heat sunflower oil
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 1 1/2 cupselfraising gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon sea salt


  • Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
  • Preheat oven to 375°F
  • Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
  • Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
  • Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool on a wire rack.

Add Your Own Notes


Serving: 532gCalories: 112.1kcalCarbohydrates: 15.8gProtein: 2.3gFat: 5.2gSaturated Fat: 1.6gCholesterol: 31mgSodium: 117.6mgFiber: 2gSugar: 12.5g
Keyword < 30 Mins, Breads, Free Of..., Kid-Friendly, Nuts, Quick Breads
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