Deliciously Nutritious Spiced Carrot Walnut and Date Breakfast Muffins

A tasty, nutrient-rich muffin suitable for breakfast or any time, free from sugar, eggs, gluten, dairy, and oil!

The warm spices in these muffins make them a delightful addition to the changing season of Summer to Fall, a holiday breakfast table, or a perfect snack anytime!

As we approach another season, I wanted to share a "Special Recipe Story" with you.

Join me in the enchanting world of recipe creation and discover why this recipe succeeds without the usual baking ingredients like sugar, eggs, oils, gluten, or even dairy!

🫶🏻♾️

Once upon a nutritionist kitchen, there lay ingredients dormant and bare. She questioned to herself,

“Shall I create a muffin without gluten, sugar, dairy, eggs or oils? Do I truly dare?”

It was a morning unlike any other, with the day just beginning, the wind howling, and snowflakes softly floating through the air.

While sipping her tea, a recipe idea started to form in her mind, as ingredients seemed to dance in their own rhythm and rhyme.

“Carrots and walnuts, oh yes! Cranberries and oranges, Oh my! Spices of cinnamon, clove, nutmeg and ginger….oh how divine…..”

Looking over her glasses and beyond the kitchen island, the oven mysteriously turned on, the baking drawers shook, 'POOF' flour began to sift, while the ingredients hurriedly moved, shouting ‘mise en place, mise en place’

(Uhmmm….that is French for ‘ingredients in place! ingredients in place!’).

All while the bowls were chorussing,

“Hurry! Hurry! Breakfast time mustn'd be late!"

With a twinkle in her eye, she donned her apron and with an attitude of 'today is the day', she hurried past the dirty dishes, shouting

“I'm on my way!”

Well, that was good fun…. 😊 and now the recipe!

The Breakfast Muffin

This jumbo muffin is conveniently packaged. Inside, you'll enjoy the flavors of oats, carrots, cranberries (or raisins), dates, combined with shredded coconut, orange zest, and chopped walnuts, all blended with something delightful like pumpkin spice! Spices such as cinnamon, clove, nutmeg, and ginger add a subtle aroma to this delicious muffin, then it's soaked in orange juice. Give it a vigorous stir and pour into your favorite baking tin! But wait, there's more! Top it with sprinkles of walnut and coconut, and voilà, a breakfast muffin is ready.

For those curious about why each ingredient works, the answer is simply, "trust me." For those needing more explanation, "because." Just kidding!

It's the method and ingredients that make this muffin a delightful breakfast or anytime treat. The method is straightforward: mix the wet ingredients, mix the dry, then combine. Ingredients like chia seeds, applesauce, and carrots provide moisture; tapioca starch (in just the right amount) helps bind everything together; dates, cranberries, and orange juice add a gentle sweetness, while walnuts offer crunch. Baking soda gives it the perfect rise! The spices tantalize the taste buds! However, if you crave more sweetness, top the muffin with the Crumble recipe from "Regenerate Your Gut with Fiber" https://www.annaznutrition.com/post/2016/08/19/gluten-free-banana-muffins-deliciously-moist-with-a-hint-of-sweet

And oh, according to Recipe Templates, I'm supposed to mention that this recipe is tried and true. Yes, indeed, this recipe is tried and true.

Happy Baking!

Spiced CarrotWalnut and Date Muffin

(See video below for preparation help)

Preheat Bake: 375F, Bake at 350F

Prep Time: 25 minutes

Bake Time: 35-40 minutes

Servings: 6 jumbo muffins or 12 regular

Ingredients

• 2 cups of oat flour

• 1/4 cup of tapioca flour

• 1/4 cup of shredded unsweetened coconut, plus more for topping

• 1 tbsp of ground chia

• 1 1/2 tsp of ground cinnamon

• 1/2 tsp of ground ginger

• 1/8 tsp of ground nutmeg

• 1/8 tsp of ground clove

• 1/8 tsp of sea salt

• 1 1/2 tsp of baking soda (*see for lower sodium diets)

• 1/2 cup of chopped walnuts

Wet:

• 1 cup of grated carrot

• 1/4 cup of unsweetened apple sauce

• 2 tbsp of orange zest

• 1 1/2 cup of fresh orange juice (not from concentrate or fresh squeezed)

• 2 tsp of vanilla extract

• 10 dates, pitted and soaked

• 1/3 cup of cranberries or raisins (or your choice of dried fruit)
  

Preparation

This recipe has been made using just a spatula or with a food processor. Sometimes depending on the gluten free recipe, you can’t over mix it and the air in the baked goods actually help give it extra lift when baking!

Preheat oven to 375F. Bake at 350F. Prepare muffin tins with parchment cups (6 or 12).

• soak the dates in 1/4 cup of the orange juice. Let soak for 10-15 minutes.

• peel 1-2 carrots depending on size to make one cup of grated carrot.

• zest 1-2 oranges depending on size to make 2 tbsp of orange zest.

• squeeze the oranges for the orange juice, add more oranges if using freshly squeezed or top up with Orange Juice Not From Concentrate.

• In the meanwhile, chop the walnuts (food processor, or by hand). Reserve half for the topping and half for the flour mixture.

• combine all the dry ingredients in a large bowl including 1/2 of the walnuts.

• chop the dates, by hand or in a food processor (reserve the OJ for the recipe or if using a food processor, add in with the dates and chop).

• add the remaining wet ingredients with the dates. Mix well.

• add the dry ingredients to the wet and process or hand blend till well combined. Add 1 tbsp at a time more orange juice if the mixture is not the consistency of thick pancake mix.

• spoon out mixture into muffin tins

• sprinkle top with remaining walnuts and shredded coconut

• place in oven for 35-40 minutes

• insert toothpick to test for doneness; toothpick should come out clean, no stickiness.

• place muffins on a cooling rack and allow to cool before enjoying!

• muffins stored in tight container will last 3 days on counter or 2-3 weeks in freezer.

Meal/Pro Tips:

• * for lower sodium diets, you can lower the baking soda to 1/2 tsp and add 1 tsp of apple cider vinegar; the final product will be denser but will still have lots of yum! Also recommend you use small (12) muffins tins for reduced portion of sodium per muffin.

If you try this recipe please leave a comment and share your own experience in preparing the recipe.

Blessings, anna

Are you still here? Here's a bonus joke for you...

How do you spot a radical baker?

"They're always going against the grain!"

Don't forget to follow me on Instagram and Subscribe so you don't miss out on all the fun!

@annaznutrition