Dairy Free

Gluten & Grain Free

Serves: makes 12 large muffins

Prep time: 15 mins

Cooking time: 30 mins


  • 5 medium carrots, roughly chopped
  • 10 pitted dates, soaked in boiling water
  • 3 eggs
  • 1/2 cup rice malt syrup
  • 2 tbsp coconut oil, melted
  • 160g (1 1/2 cups) almond flour 
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 2 pinches pink rock salt
  • 1 cup walnuts, chopped finely


  • Preheat oven to 160℃. Line a muffin tin with patty pans.
  • In food processor, pulse carrots and dates until finely chopped.
  • Whisk eggs, rice malt syrup and coconut oil in a large bowl, add carrot mix and stir.
  • In a new bowl, combine almond flour, cinnamon, nutmeg, baking soda and salt.
  • Mix dry ingredients into wet ingredients, and mix well. Fold in walnuts.
  • Pour mixture into muffin pan, 3/4 fill each one.
  • Bake for 30 minutes, or until cooked through (skewer comes out clean).
  • Transfer onto wire rack to cool before frosting (if required).



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