Makes 1 dozen
Stacy grew up loving carrot cake. Every birthday she’d ask for the same thing: her mom’s (whom we call Gigi) carrot cake. What made it so amazingly delicious was the added crushed pineapple, which sweetened the cake and gave it great texture.
As a special surprise to Stacy, Matt came up with this recipe based on the flavors she grew up loving. The result is an amazingly moist and delicious muffin that is sweetened with only fruit. Healthy enough for any time of day, but rich enough for you to top with our Creamy Not Cheese Frosting for a delicious birthday treat.
INGREDIENTS
• 2 C almond flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp nutmeg
• 1 Tbsp cinnamon
• ½ C dates, diced finely
• ½ C coconut oil, melted
• 2 eggs
• 1 Tbsp vanilla
• ½ C crushed pineapple, juice strained
• 1 C shredded carrots
• Optional: ½ C raisins
• Optional: ½ C walnuts, chopped
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Mix together flour, soda, salt, nutmeg, and cinnamon.
2. In separate bowl cream together dates, oil, eggs, and vanilla using electric mixer or stand mixer.
3. Add dry ingredients to wet and mix until combined.
4. Fold in pineapple, carrots, raisins, and walnuts.
5. Distribute mixture into greased or lined muffin tin until ¾ full (about ¼ cup).
6. Bake at 350 degrees for 20-25 minutes for muffins.
7. Store chilled for a week or more.
