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Carrot Date Muffins

Do these muffins look hearty? They do don’t they! Do they look sweet and moist, filling and satisfying? Maybe not. But that is how they taste. I love these muffins. They look like those little bricks of a “health food” muffin that are dry and tasteless and you have to tell yourself are good for you to get you to eat them. But they taste like soft, moist, and gently sweet decadence that will make you forget you’re eating these for your health!

The original recipe for these muffins was for an carrot raisin muffin that was just simply kind of boring. It was light on spices and I could just tell from reading the recipe that they were going to lack a certain umph. Also, I don’t like cooked raisins. There, I said, it. To me they develop the texture of a booger. (Yes, I compared a food to a booger on a food blog. You heard it here first folks.) I will skip that thank you very much. But chopped dates? Divine.

These muffins, like others I’ve made recently, freeze really well. I’m amazed by the extent to which they defrost and taste, essentially, like they were just baked even though a week or two has gone past since they were made. It’s another breakfast on the go that makes my mornings easier. Now, if I could just get my 3 year old to put on his socks and shoes without a fight my mornings would be perfect!


Carrot Date Muffins

Adapted from The alli Diet Plan


  • 1 cup AP flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup wheat bran
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp kosher salt
  • 1 cup fat free plain Greek yogurt
  • 1/2 cup packed dark brown sugar (I use muscovado)
  • 1 large egg
  • 2 tbsp canola oil
  • 1 tbsp vanilla
  • 1/2 cup finely shredded and chopped carrots
  • 1/2 cup chopped dates


  • Preheat the oven to 400 degrees.
  • In a large bowl mix together the dry ingredients and set aside.
  • In another large bowl beat together the yogurt, sugar, egg, oil, and vanilla with a fork.
  • Pour the liquid mixture into the dry ingredients and stir together with a fork.
  • Stir in the carrots and the dates.
  • Coat a 12 muffin cup pan with cooking spray (I use an organic canola oil spray).
  • Fill the muffin cups evenly with batter.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan before turning out onto a cooling rack.
  • Allow the muffins to come to room temperature before freezing.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Calories: 146

Fat: 3