Carrot & Date Muffins with Honey Cream
Soft, naturally sweet, and bursting with warm spices, these carrot & date muffins are a nourishing snack for any time of day.
Made with freshly grated carrots, rich Medjool dates, and a hint of cinnamon, they offer true, wholesome goodness that will keep you feeling satiated and nourished for longer than most refined snacks or treats.
Freshly grated carrots provide beta-carotene, a precursor to vitamin A, which plays a crucial role in vision, skin healing, and immune function. Dates offer natural sweetness alongside soluble and insoluble dietary fibre, supporting digestive health and promoting steady blood glucose levels in comparison to refined sugars.
Raw honey in the cream contributes bioactive compounds, including polyphenols and flavonoids, known for their antioxidant and antimicrobial properties. Unlike refined sugars, honey has a lower glycemic index and contains trace enzymes such as amylase that support digestion.
Ideal for breakfast, afternoon tea, or a nourishing snack, these muffins embody simple, homemade goodness, perfect for sharing with your loved ones.
Makes 12 Large Muffins or 1 Cake
Ingredients
For the muffins:
1 cup (150g) medjool dates, pitted
3 pasture raised eggs
½ cup (120ml) grass-fed butter, melted
¼ cup (60ml) raw honey
1 teaspoon vanilla extract
1 ¾ cups (175g) almond meal
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon Celtic sea salt
1 ½ cups (150g) grated carrots
For the honey cream:
1 cup (240ml) pure cream, chilled
2 tablespoons raw honey
1 teaspoon vanilla extract
Method:
Preheat oven to 170c. Prepare a 12 cup muffin pan.
Soften the dates in a bowl, by pouring enough hot water to cover them. Allow to soften for 5–10 minutes, drain the water, then mash into a paste.
In a mixing bowl, whisk eggs, melted butter, honey, vanilla, and mashed dates.
In a separate bowl, mix almond meal, baking soda, cinnamon, nutmeg, and sea salt.
Slowly fold the dry ingredients into the wet mixture. Stir in grated carrots.
Bake for 30–35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting.
Whip chilled cream with honey and vanilla until soft peaks form.
Spread honey frosting over the cooled cake and enjoy!
