Dairy-Free Spiced Carrot and Date Muffins
Moist and flavorful dairy-free muffins packed with carrots, dates, and warm spices, perfect for a sweet and satisfying breakfast.
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 2 cups Grated Carrots
- 1 cup Pitted Dates
- 2 Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Maple Syrup
- 1/4 cup Dairy-Free Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Line a muffin tin with paper liners.
- 2In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 3In a separate bowl, combine grated carrots, chopped dates, eggs, vegetable oil, maple syrup, and dairy-free milk.
- 4Add the wet ingredients to the dry ingredients and mix until just combined.
- 5Fill each muffin liner about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Substitutions
Milk → Dairy-Free Milk (almond, soy)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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