Carrot-Date Nut Muffins
Moist, hearty carrot-date muffins with walnuts and raisins, perfect for breakfast or snack, combining sweet and nutty flavors in a wholesome treat.
Ingredients
- 1 1/2 cups flour ⓘ
- 1/2 cup packed brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup chopped dates ⓘ
- 2 eggs ⓘ
- 1/4 cup milk ⓘ
- 1/2 cup rolled oats ⓘ
- 1 tablespoon baking powder ⓘ
- 1 cup finely chopped, shredded carrots ⓘ
- 1/2 cup melted butter ⓘ
- 1/2 to 1 cup raisins ⓘ
- 1/2 cup sunflower seeds ⓘ
- 2 c. water ⓘ
- margarine or butter (optional) ⓘ
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin.
- In a large bowl, combine flour, brown sugar, salt, baking powder, rolled oats, and sunflower seeds.
- In a separate bowl, beat eggs, then add milk and melted butter, mixing well.
- Stir in chopped carrots, chopped walnuts, chopped dates, raisins, and chopped shredded carrots into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin and serving.
Nutrition & Diet Analysis (per serving)
1460
kcal
73% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).