Carrot Walnut Date Muffins
These muffins remind me of healthy snacks from my commune days! These are a healthy treat (especially without the frosting) but work just as well as a simple take on carrot cake.
Ingredients
- 1 1/4 cups (166g) whole wheat flour
- 1 cup (120g) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/3 cup (66g) sunflower oil
- 3/4 cup (240g) honey
- 2 cups (230g) shredded carrots
- 3/4 cup (75g) chopped dates*
- 1/2 cup (60g) walnut pieces**
- 2 oz (60g) chopped chocolate optional
- 12 walnut halves**
- 1/4 cup (50g) raw sugar for tops
Cream Cheese Topping
- 8 oz (226g) cream cheese, at room temperature
- 1 cup (120g) confectioners’ sugar***
- 1/4 tsp lemon zest
- 2 Tbsp heavy cream more if need to make spreadable
Instructions
Muffins
- Preheat oven to 400℉.
- Line muffin tins with tulip paper liners.
- In a medium bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the eggs, buttermilk, oil, honey, and carrots.
- Stir together the dry and wet ingredients with a rubber spatula, just until combined.
- Fold in dates and walnuts.
- Divide batter into lined muffin tin. Top each muffin with a walnut half. Sprinkle with raw sugar.
- Bake for about 20 minutes or until set and a tester comes out clean.
Cream Cheese Frosting
- In a medium bowl, mix together the cream cheese, confectioners’ sugar and zest. Mix in the cream if needed. Spread or pipe the frosting on the cooled muffins.
Notes
Zoë's Baking Notes:
*Swap dates for raisins or other dried fruit, if you prefer.
**For nut free version: try sunflower seeds or pepitas in place of the walnuts.
***Swap the confectioners' sugar for 1/4 cup honey.