Carrot, Date & Avocado Oil Muffins
These wholesome muffins are packed with shredded carrots, dates, and made with a blend of avocado and olive oil for a moist, tender crumb. Sweet, simple and satisfying, they’re perfect for make-ahead breakfasts or an easy afternoon snack.
Ingredients
1½ cups all-purpose flour (or whole wheat, spelt, or a mix)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2 large eggs
½ cup avocado olive oil blend
½ cup maple syrup or honey
½ cup yogurt
1 tsp vanilla extract
1 cup grated carrots (about 2 medium carrots)
½–¾ cup chopped dates
Instructions
Preheat the oven. Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease.
Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the wet ingredients. In a separate bowl, whisk eggs, avocado olive oil blend, maple syrup, yogurt, and vanilla until smooth.
Combine. Pour wet ingredients into dry ingredients and mix just until combined. Do not overmix.
Fold in carrots and dates. Gently fold in grated carrots and chopped dates until evenly distributed.
Bake. Divide batter evenly among muffin cups about ¾ full. Bake for 18–22 minutes, until muffins are set and a toothpick inserted in the center comes out clean.
Cool and serve. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.