Carrot Cake Muffins

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life


  • 10 Dates, pitted
  • 1 1/2 cups Oat Milk (substitute any other plant based milk)
  • 3 ripe bananas, smashed
  • 2 tbsp. Vanilla
  • 1 tbsp + 1tsp Coconut White Balsamic
  • 2 tsp. Pumpkin Pie Spice
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 3 cups Rolled Oats, processed to oat flour in a blender or grinder)
  • 1 1/2 cups Carrots, grated
  • 1 cup Coconut, unsweetened
  • 1 cup Walnuts, chopped (keep some extra for topping)


  1. Soak dates in milk for about 10 mins while you prep the next stage. Pre-heat over to 350 degrees.
  2. In a bowl combine everything but the walnuts and mix well.
  3. After the dates have soaked, blend in blender or food processor then add to the bowl. stir well.
  4. Fold in Walnuts, drop into paper-lined cupcake tins. Top with more chopped walnuts.
  5. Bake for 20 mins, checking center with a toothpick. Adjust baking time as needed.
  6. Enjoy! While serving, drizzle with Coconut White Balsamic. Do not do this early to keep them from getting soggy.
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