Who doesn’t love a muffin!??  Well even if by some chance you don’t love muffins, you will without a doubt love these.  I live in the northeast, and when the cold weather approaches I crave comfort foods.  But as we know, many comfort foods, especially baked goods, can be full of “not-so-good for you” ingredients. Well, these bad boys are jam packed with nutrition and the recipe is fairly forgiving if you want to make some changes like using oat flour or adding in a cup of banana or pumpkin puree. The batter is pretty “wet” and that is ok.  Go with it!!! I promise they will turn out.  You may find you need to cook them a few minutes longer.  While you are at it, double the batch!!  You won’t regret it.  They freeze great!




  • 1 and 1/2 cups almond flour (oat flour also works well!)
  • 1 cup White Whole Wheat flour (or use all Almond flour to keep gluten free)
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon cinnamon (optional)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded carrots
  • 1 large apple, peeled, cored or 1 cup applesauce
  • 6 pitted dates
  • 3 large eggs
  • 2 tablespoons honey (optional- add 2-3 more dates for sweetness instead)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla

Add-ins- 1 cup mashed banana or pumpkin puree, raisins, dried cranberries, nuts or mini chocolate chips


  1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
  2. Combine almond flour, wheat flour (if using) cinnamon, shredded coconut, baking soda and salt in a large bowl.
  3. Add shredded carrots, apple, and dates to a food processor and pulse until finely chopped.
  4.  In a separate bowl, whisk eggs, honey, oil and vanilla extract together. Add in the carrot mixture from the food processor. Include additional add-ins at this point as well.
  5.  Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
  6. Spoon the batter out into muffin pan (or use a large cookie scooper) and place on upper or middle rack of your oven for 15-20 minutes.
  7. When a toothpick inserted into the top of a muffin comes out ALMOST clean, the muffins are done. Do not to over bake or they will be dry.
  8.  Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

They freeze great!!!!! Cool completely, place in a gallon ziploc bag.  Store in the fridge or freezer for 1-2 months… buy they won’t last that long.

Author: Sabine St. Pierre