1Preheat oven to 350°F and line a 12-cup muffin tin.
2Preheat oven to 350°F and line a 12-cup muffin tin.
3Preheat oven to 350°F and line a 12-cup muffin tin.
4In a blender, shred the three large carrots (about two cups worth) and dump them into your big bowl.
5In a blender, shred the three large carrots (about two cups worth) and dump them into your big bowl.
6In a blender, shred the three large carrots (about two cups worth) and dump them into your big bowl.
7In 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.
8In 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.
9In 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.
10Stir the blended mixture with the shredded carrots.
11Stir the blended mixture with the shredded carrots.
12Stir the blended mixture with the shredded carrots.
13Add one cup of crushed pineapple with its juice and a quarter cup or more of sweetened shredded coconut to the batter.
14Add one cup of crushed pineapple with its juice and a quarter cup or more of sweetened shredded coconut to the batter.
15Add one cup of crushed pineapple with its juice and a quarter cup or more of sweetened shredded coconut to the batter.
16Mix until just combined.
17Mix until just combined.
18Mix until just combined.
19Spoon one heaping scoop of batter per muffin cup into the prepared muffin tin using an ice cream scooper.
20Spoon one heaping scoop of batter per muffin cup into the prepared muffin tin using an ice cream scooper.
21Spoon one heaping scoop of batter per muffin cup into the prepared muffin tin using an ice cream scooper.
22Bake for 25 minutes until golden and set.
23Bake for 25 minutes until golden and set.
24Bake for 25 minutes until golden and set.
25Cool completely.
26Cool completely.
27Cool completely.
28If muffins are hard to take out of the pan, use a knife to loosen them.
29If muffins are hard to take out of the pan, use a knife to loosen them.
30If muffins are hard to take out of the pan, use a knife to loosen them.
Ingredients
1 cup creamy almond butter
1 cup creamy almond butter
1 cup creamy almond butter
3 large eggs
3 large eggs
3 large eggs
3 dates
3 dates
3 dates
1 cup crushed pineapple, with juice
1 cup crushed pineapple, with juice
1 cup crushed pineapple, with juice
2 Tbsp reserved pineapple juice
2 Tbsp reserved pineapple juice
2 Tbsp reserved pineapple juice
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
2 cups finely grated carrots
2 cups finely grated carrots
2 cups finely grated carrots
0.25 cup shredded sweetened coconut
0.25 cup shredded sweetened coconut
0.25 cup shredded sweetened coconut
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp cinnamon
1 tsp cinnamon
1 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp nutmeg
0.25 tsp nutmeg
0.25 tsp salt
0.25 tsp salt
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.