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Carrot Cake Muffins

Gluten-free, Dairy-free, Nut-free



4 large carrots or 5 medium carrots, peeled & ends chopped off

1 granny smith apple, peeled, cored, chopped into rough pieces

18-20 medjool dates, pitted

1 ½ cups @healthandharvest Tigernut flour

½ cup desiccated coconut

2tbsp flaxseed meal

¾ cup walnut pieces

1tsp vanilla powder

1tsp cinnamon

1tsp nutmeg

1tsp ginger powder

4 eggs

¼ cup melted coconut oil



  • Pre-heat oven to 180 degrees Celsius and grease 2x muffin tins (12 molds) with coconut oil ready for filling with the muffin mixture

  • Place dry ingredients- Tigernut flour, coconut, flaxseed meal, nutmeg, ginger, cinnamon, vanilla & walnut pieces into a mixing bowl & mix until evenly combined

  • Grate 2½ large carrots & add to dry mixture. Mix until evenly distributed.

  • Chop the other 1½ carrot into chunks. Add carrot pieces, apple pieces, eggs & melted coconut oil into a blender or food processor & blend until smooth.

  • Add pitted dates into the blender & pulse until dates are chopped roughly. Alternatively you can chop the dates into pieces.

  • Add wet mixture into mixing bowl with dry ingredients & mix with a spoon or hands until your muffin batter is well combined.

  • Place 2 heaped spoonfuls of batter into each cupcake mold until all batter is distributed evenly. Use the spoon to smooth out each batter mound of all 12 muffins; they will bake in this same shape due to dense consistency.

  • Place muffin tins into the oven & bake for 45-50 minutes until browned & crusty on top.


Muffins will be lovely & moist on the inside and are best served warm, topped with almond butter & coconut flakes for a delicious, healthy treat!



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