Date-sweetened carrot muffins
Carrots, date sugar and pineapple sweeten these bakery-style fresh and fluffy muffins.
Did I ever mention I am a fool for fabulous, oversized muffins? Pretty much any flavor? But I do like to eat health-conscious foods, so I try to tone down the cheat factor while still retaining the treat factor. These muffins do just that, with high fiber from the flour and carrots, and natural sweetness from the carrots, date sugar, bananas and pineapple juice.
These muffins can be made in jumbo form for an on-the-go breakfast or snack, or in minis to serve as a side for your Thanksgiving dinner party.
- 4 cups white whole wheat flour
- 2 cups date sugar (can use less, or replace some with white sugar)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 pounds carrots, peeled and chunked
- 8 eggs
- 1 cup oil
- 1/2 cup mashed banana (1 medium banana)
- 3/4 cup pineapple juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
Preheat oven to 350°. Spray jumbo muffin cups or fill with paper liners.
Place carrot chunks into food processor and process until completely shredded.
Transfer carrots to a large mixing bowl, and add eggs, oil, mashed banana, pineapple juice, zest and vanilla. Mix until thoroughly combined.
Add dry ingredients, and stir just until combined.
Using an ice cream scoop, fill each muffin cavity with 3 scoops of batter.
Bake for 28-30 minutes, or until tops spring back when lightly pressed. If baking minis, bake for 11 minutes.
To freeze, cool completely and store in ziploc bag or air-tight container. Reheat briefly to bring back that just baked taste, or enjoy at room temperature.