Make and share this Carrot and Date Muffins - Gluten Free recipe from Food.com.
Provided by Wendys Kitchen
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
- Preheat oven to 375°F
- Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
- Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
- Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 112.1, Fat 5.2, SaturatedFat 1.6, Cholesterol 31, Sodium 117.6, Carbohydrate 15.8, Fiber 2, Sugar 12.5, Protein 2.3
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