Carrot Date Muffins
These carrot date muffins come together with just 8 simple ingredients and are proof that you don't need any added sugar to make a delicious muffin. Naturally sweetened entirely with dates- not just date-infused- they're wonderfully sweet, soft, and moist with a tender crumb and plenty of cozy carrot cake flavor.
If you know me, you know I'm a big fan of baking with dates as the only sweetener, especially when making treats for toddlers and kids. They not only add sweetness but also moisture, and a lovely caramel-like flavor.
These carrot date muffins couldn't be easier to make. Simply mix the dry ingredients in one bowl, then blend the dates, egg, and oil until smooth. Stir the wet ingredients into the dry, fold in the grated carrots, and bake. That's it!
Other date-sweetened muffin recipes include these Carrot, Zucchini Banana Muffins, High Fiber Muffins, or my Cottage Cheese Blueberry Lemon Muffins.
Jump to:
Ingredients you'll need
- Flour: I used white all-purpose flour for these muffins. Whole wheat flour can work too, though the muffins will be slightly denser.
- Dates: For this recipe you can use Deglet Noor dates (which is what I used). You can also use Medjool dates. Since Medjool dates are much larger, I generally use about 1 Medjool date for every 2 Deglet Noor dates called for in the recipe.
- Milk of choice: Used to soften the dates before blending. Any milk works here, including dairy-free options like soy, oat, or almond milk.
- Egg: Helps bind the muffins and gives them structure. I always choose organic eggs.
- Oil: Keeps the muffins soft and moist. I usually use a neutral oil such as avocado oil or rapeseed oil or even light olive oil.
- Carrots: Freshly grated carrots work best and add natural sweetness and moisture. I recommend grating them finely so they blend seamlessly into the muffins.
Step-by-step instructions
Here's a quick step-by-step with photos so you can see exactly how it comes together. You'll find the full printable recipe card down below.
Step 1: Whisk together all the dry ingredients in a large mixing bowl.
Step 2: Let dates sit in hot milk for them to soften. Make sure they are covered. Then add them together with the egg and oil to a blender and blend until smooth.
Step 3: Pour the date-mixture from the blender onto the dry ingredients and stir until combined. Fold in grated carrots.
Step 4: Divide the batter into 10 muffin tins and bake for 20-23 minutes.
Serving suggestions by age
Once your pediatrician has cleared mixed-ingredient foods, these muffins can be a lovely option from around 6 months onward, particularly for Baby-Led Weaning.
For more specific age-related serving suggestions- including how to serve muffins for 6-month-olds, 9-month-olds, and 12-month-olds check out our Healthy Muffins for Toddlers & Babies post.
Storage
- To store: Store the muffins in an airtight container in the fridge for up to 4-5 days.
- To freeze: They are also freezer-friendly. Let them cool completely, then store in a freezer-safe container or bag for up to 3 months.
- To reheat: Let thaw at room temperature or warm briefly in the microwave for a few seconds until soft again.
FAQs
Yes, definitely! Even though they're made without any added sugar, the blended dates provide plenty of natural sweetness with a slight caramel-like flavor.
Both Deglet Noor and Medjool dates work well in this recipe, just make sure they are pitted to save time! Since Medjool dates are larger and softer, you'll need fewer of them- roughly 1 Medjool date for every 2 Deglet Noor dates.
Yes, I highly recommend it. Pour hot milk over the dates and let them sit for about 15 minutes before blending. This softens them, helps them blend more smoothly into the batter and creates a more evenly textured muffin. Make sure the dates are fully covered by the milk while they soak.
More healthy muffin recipes
Carrot Date Muffins
Ingredients
Dry Ingredients
- 1 cup (140 g) white, all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients (Blender)
- 1 egg
- 1 ½ cups (280 g) dates (Deglet Noor) *pitted
- ½ cup (115 g) milk of choice
- ⅓ cup (75 g) (rapeseed) oil *or other neutral oil
Fold Ins
- 1 cup (120 g) finely grated carrot (no need to squeeze out any moisture)
Instructions
- Preheat oven to 350°F (180°C) and line a muffin tray with muffin liners.
- In a large mixing bowl, whisk together flour, baking powder and soda.1 cup white, all-purpose flour, 1 tsp baking powder, ½ tsp baking soda
- Heat the milk until hot, then pour it over the dates. Make sure all of the dates are covered so they soften properly for blending. Let sit for about 15 minutes.
- Add the soaked dates along with the milk, oil, and egg to a blender. Blend until mostly smooth- a few small chunks are completely fine.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in the grated carrots.
- Divide the batter between the muffin cups, filling them about ¾ full. Bake for 20-23 minutes or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool in the tray for 5-10 minutes before transferring to a wire rack to let cool completely.
Equipment
- 1 muffin tin + liners
- 1 mixing bowl
- 1 blender
- 1 spatula
- 1 box grater
Notes
- Adjust Sweetness: These muffins are quite sweet. For a less sweet muffin, reduce the dates slightly.
- Grated carrots: I like mine really finely grated using the finest side of a box grater.
- Type of dates: Both Deglet Noor and Medjool dates work well in this recipe, just make sure they are pitted to save time! Since Medjool dates are larger and softer, you'll need fewer of them- roughly 1 Medjool date for every 2 Deglet Noor dates.
- Storage: Store in an airtight container in the fridge for 4-5 days. They are also freezer friendly. Let thaw at room temperature and warm briefly in the microwave for a few seconds before enjoying.
