Carrot Date Muffins

Name: Carrot Date Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¾ cup whole wheat flour; ½ cup all purpose flour; ¼ cup ground flaxseed; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; ¾ cup brown sugar, packed; 2 large eggs; ½ cup applesauce; ¼ cup canola oil; ½ cup shredded carrots ((about one large carrot)); ½ cup dates, pitted and chopped; ½ cup raisins ((optional)); ¼ cup chopped walnuts ((optional))

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Carrot Date Muffins are a delicious and easy to make upgrade to your morning breakfast muffin. Made with shredded carrots and chopped dates, you’re going to love these tasty muffins!

Carrot Date Muffins on a white plate and blue napkin.

This recipe for Carrot Date Muffins are a tasty and fun breakfast muffin that’s great to have on hand. These muffins are full delicious flavor and texture, and are great to make ahead!

If you love muffins in the morning, don’t miss these Lemon Ricotta Muffins or these Whole Wheat Banana Muffins. And if you love baking with carrots, be sure to try my Zucchini Carrot Bread recipe!

You’ll Love Carrot Date Muffins!

Carrot Date Muffins are a sweet and flavorful muffin that’s great to make ahead. I love to make these for the busy weeks because they stay moist and are great for breakfast or snacking.

The combination of ingredients here keep the muffins extra moist and add natural sweetness. Shredded carrot melts in perfectly and keeps the muffins texture moist and full of flavor.

I like to use chopped dates in baking because of all of their natural sweetness and flavor. Plus, they are good for you and add a healthy dose of fiber and other benefits.

Carrot date muffins can be a healthier option compared to traditional muffins. By using carrots and dates, you add natural sweetness without relying solely on refined sugars.

Carrot Date Muffins on a white plate with a glass of orange juice and blue napkin in the background.

You’re also going to love the crunch of walnuts in these muffins. They add the best texture to the soft muffins and are so good for you.

I like to add warming spices to this recipe, like cinnamon and nutmeg, to add an additional layer of flavor. Plus, it brings out the flavor and natural sweetness of the muffins.

These muffins are perfect to make ahead and have on hand for the whenever you need an easy snack. Bake up a batch today!

Ingredients and Substitutions

overhead photo of recipe on a white plate.

Whole Wheat Flour: this is a healthier breakfast muffin that uses whole wheat flour in addition to regular flour.
All Purpose Flour: you could use all whole wheat flour, but all purpose will help the muffins bind better and give them a more appealing texture.
Flaxseed: ground flaxseed gives an extra dose of fiber in this recipe. If you don’t have flaxseed on hand, you can substitute with equal amounts of whole wheat flour.
Cinnamon and Nutmeg: these warming spices add lots of flavor to the carrot date muffins with any additional sugar or fat.
Brown Sugar: I like to use brown sugar here because of its flavor. You could also cut the amount of sugar in this recipe to make it healthier.
Eggs: use two large eggs here.
Applesauce: applesauce is a great way to cut down on the amount of oil and fat needed in the recipe.
Canola Oil: use a neutral flavored oil for these muffins. Canola or vegetable oil work great.
Carrots: one large carrot should be enough for this recipe. The exact amount is not essential.
Dates: I like to use the medjool dates because that’s what I usually have on hand. Feel free to use other dates if desired.
Raisins: raisins are totally optional and can be omitted if desired.
Walnuts: I really like the crunch of the walnuts in these muffins. However, you can omit them entirely if desired or substitute with other nuts such as pecans or almonds.

How to Make Carrot Date Muffins

Carrot Date Muffins are easy to make and sure to be a new favorite breakfast muffin recipe. Start by lining a muffin tin with liners or spray it well with nonstick cooking spray; set aside. Preheat oven to 350 degrees.

process shots showing how to make recipe including scooping the batter into the tin and baking.

Step 1: prepare the batter

In a medium bowl, whisk together the whole wheat flour, all purpose flour, flaxseed, baking soda, cinnamon, nutmeg and salt.

In a larger bowl, whisk together the brown sugar, eggs, applesauce, and oil. Pour in the dry ingredients and mix until well combined.

Step 2: fold in the carrots and dates

To the batter, add in the shredded carrots, chopped dates, raisins and walnuts (if using). Use a rubber spatula to mix together the ingredients being sure to scrape the bottom of the bowl as you mix.

Step 3: scoop into muffin tin

Next, scoop the batter into the prepared muffin tin until each cup is about ⅔ full. I like to use a muffin or ice cream scoop for this so I can ensure equal amounts of batter in each cup.

Step 4: bake

Place the muffins on the center baking rack of the preheated oven. Bake for about 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Let the muffins cool in the pan on a rack for about 5 minutes. Then carefully remove from pan and let cool completely before storing.

Carrot Date Muffins on a white serving plate with a glass of orange juice in the background.

Recipe Tips

Flour: using whole wheat flavor will add more nutrients to this recipe as well nutty flavor and slightly denser texture. You can use all whole wheat flour if desired.
Flaxseed: you can use either ground flaxseed or whole flaxseed here. If you don’t have flaxseed, just substitute with an equal amount of whole wheat flour.
Brown Sugar: feel free to reduce the amount of sugar in this recipe. You can safely use half of the amount listed without compromising the taste.
Raisins and Walnuts: these are optional add ins for this recipe. I like the additional sweetness of the raisins and the crunch of the walnuts. Feel free to substitute your favorite nut if desired.
Cooling: be sure to cool the carrot date muffins completely before storing them.
Storage: leftover muffins should be stored in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to a month.

Frequently Asked Questions

Can I use only whole wheat flour in muffins?

Whole wheat flour is a great addition to muffin recipes. However, if you use only whole wheat flour, you risk the muffin turning out too dense. It is better to include some all purpose flour in the recipe to give the muffin a more appealing texture.

What can I use in carrot muffins instead of raisins?

If you love the sweetness and texture of raisins in your carrot muffins but don’t have any on hand, consider swapping them with chopped dates instead. The dates add so much natural sweetness and a delicious texture to carrot date muffins.

What are the nutritional benefits of using whole wheat flour in baking?

Whole wheat flour contains the entire grain, including the bran, germ, and endosperm. This means it retains more nutrients compared to white flour, which has had the bran and germ removed. Whole wheat flour is also a good source of dietary fiber, protein, vitamins, minerals, and antioxidants.

overhead photo of carrot date muffins on a table with a glass of orange juice and a blue napkin.

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