These muffins are gluten free and dairy free, which some may associate with being free of all flavor. But be prepared! In the words of my wheat and dairy-loving husband, “these are damn good!”. Baking with almond flour gives muffins and breads a hearty and wholesome flavor and a texture similar to that of whole wheat flour. It’s also gluten free and contains fiber and antioxidants as an added bonus. The original recipe called for raisins but I decided to try it with dates instead, which turned out to be a pleasant surprise. They add the perfect amount of sweetness and a little crunch once they crystallize in the oven. However, if you don’t have dates on hand, give raisins a try!

We like to enjoy these with a cup of coffee before a run or bike ride or alongside a smoothie for brunch. They would even make delicious cupcakes with a bit of cream cheese frosting on top! Mmmm.

Carrot Cake Muffins (adapted from Dishing up the Dirt)

2 cups almond meal*

½ cup shredded coconut

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

1 ¾ cup freshly grated carrots (about 3 medium carrots)

2 flax “eggs” (2 tablespoons ground flax + 6 tablespoons water)

¼ cup coconut oil

½ cup pure maple syrup

1 teaspoon vanilla

10 dates, pitted, chopped, soaked in water for 15 minutes, and drained

Preheat oven to 350 degrees. Mix dry ingredients together. In a separate bowl, mix all wet ingredients together. Add dry ingredients to wet ingredients and stir together until combined. Spoon into a muffin pan. If you forgo muffin pan liners, grease with a smudge of coconut oil. Bake for 25-35 minutes. Enjoy!

*If using almond flour, add 1 tablespoon coconut flour. Almond flour is more fine than almond meal and the coconut flour thickens up the batter.

Everett approved! Well, of the carrots anyway.