Carrot cake in muffin top form! Vegan, gluten-free, and date-sweetened. These little treats are perfect for celebrating spring and are filled flavor!
The last time I shared a muffin top recipe, it was a little out of season. Y’all know I don’t really believe in seasons for foods and flavor, but I know some people are staunch advocates of only eating certain things during certain times of the year. Hey, to each their own! Today, I am speaking directly to those people and sharing some carrot cake goodness just in time for the premier carrot cake holiday….Easter!
I myself don’t celebrate Easter, but I know this time of year is about all things carrot cake! Whether it’s an Easter thing or just a spring thing in general, I’ll never know, but it’s one of my favorite baked good flavors so I’ll happily keep eating it.
I happen to have a few yummy carrot cake recipes on the ol’ blog. These donuts are some of my most popular creations (I hear they make great muffins too!) and these protein bites are totally safe for every diet out their…they’re even NUT-free! School safe snacks are the best, am I right?
But enough about carrot cake creations of the past. Today I’m sharing my recipe for Carrot Cake Muffin Tops! I personally LOVE carrot cake muffins even more than carrot cake itself. There’s just something so great about having a little, single-serve treat all to yourself. And let’s be honest, the best part of a muffin is always the top! Thus, Carrot Cake Muffin Tops were born!
- ¼ cup Natural Delights Medjool date paste
- 1 medium ripe banana (about 106 grams), mashed
- 1 large carrot, chopped (about 108 grams)
- ¼ tsp vanilla bean powder
- 1.5 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- 2 tbsp coconut flour
- ¼ cup shredded coconut
- 1 cup gluten-free oat flour
- Optional mix-ins: walnuts, coconut, or raisins
- Preheat oven to 400 degrees. In a large bowl, combine mashed banana, carrots, and date paste. Add spices, vanilla, baking powder, and flours. Mix together until fully combined. The batter will be a bit sticky. Flour your hands and roll the batter into ten evenly sized balls. Place the balls on a parchment paper lined baking sheet and press them down to flatten slightly. Bake on the middle oven rack for 15 minutes. Remove from oven and let cool on a wire rack before eating. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.
Based on my Gingerbread Muffin Top recipe, these yummy treats are vegan, gluten-free, and 100% fruit sweetened with my favorite Natural Delights Medjool dates. I’ve said it before, and I’ll say it again…nothing NOTHING makes for a better sweetener in a baked good than a Medjool date. As evidenced by these gems…
…and so many more.
Does anyone else like big chunks of carrot in their carrot cake? I mean, that’s the purpose of the baked good isn’t it…the carrot flavor! I love carrots so for this recipe, I left the carrot in chunks rather than shredding it. You could definitely go the shredded route if you wanted to, but if you’re like me, you’ll like the nice bits of real fresh carrot in every bite.
I haven’t made a batch of these in a few weeks but I think now is the time to revisit them! Easter is almost here and spring is definitely in full swing. Want to join me in this seasonal baking escapade? 😉
Do you celebrate Easter?
Are you a fan of carrot cake?
What’s your favorite mix-in for carrot cake: coconut, raisins, pineapple bits, or walnuts?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
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