Directions
- 1Preheat oven to 350°F and line a 12-cup muffin tin.
- 2In a blender, shred the three large carrots (about two cups worth) and dump them into your big bowl.
- 3In the blender, mix one cup almond butter, three large eggs, three pitted dates, one teaspoon baking soda, one teaspoon baking powder, vanilla extract, a dash of cinnamon, and a pinch of salt until smooth.
- 4Stir the blended mixture with the shredded carrots.
- 5Add one cup of crushed pineapple with its juice and a quarter cup or more of sweetened shredded coconut to the batter.
- 6Mix until just combined.
- 7Spoon one heaping scoop of batter per muffin cup into the prepared muffin tin using an ice cream scooper.
- 8Bake for 25 minutes until golden and set.
- 9Cool completely.
- 10If muffins are hard to take out of the pan, use a knife to loosen them.
Ingredients
- 1 cup creamy almond butter
- 3 large eggs
- 3 dates
- 1 cup crushed pineapple, with juice
- 2 Tbsp reserved pineapple juice
- 1 tsp vanilla extract
- 2 cups finely grated carrots
- 0.25 cup shredded sweetened coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp salt
Equipment
blenderbig bowlmuffin tinice cream scooperknife
Tips
- Add raisins, walnuts, or chopped pecans if you want them extra carrot-cake style.
- If you like it sweeter, you could add more dates.
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