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Naturally Sweetened Carrot Cake Muffins

with Oats, Coconut, Yogurt, Eggs & Date Paste Makes 24 muffins | No sugar added
Servings: 24 muffins

Ingredients

Wet Ingredients:

  • 2 eggs
  • 1 cup plain yogurt
  • 1/2 cup neutral oil sunflower, vegetable, or melted coconut oil
  • 3/4 cup packed date paste
  • 1 tsp vanilla extract optional
  • 2 cups finely grated carrots about 4 medium carrots
  • 1/2 cup shredded coconut
  • 1/2 cup raisins

Dry Ingredients:

  • 1 cup oats quick or old-fashioned
  • 1 cup all-purpose or whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt

Instructions

  • Preheat oven to 180°C (350°F). Line or grease 2 muffin pans (24 muffins total).
  • In a large bowl, whisk together eggs, yogurt, oil, date paste, and vanilla until smooth.
  • Stir in carrots, coconut, and raisins.
  • In a separate bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.
  • Fold dry ingredients into the wet mixture until just combined. If the batter feels too thick, add 1–2 tablespoons of milk.
  • Divide batter evenly into muffin cups (about 3/4 full).
  • Bake for 18–22 minutes, or until a toothpick comes out clean.
  • Let cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

  • These muffins are gently sweet and perfect for breakfast, snack time, or lunchboxes.
  • They freeze beautifully — just thaw or reheat as needed.
  • For a more dessert-like treat, top with cream cheese and honey or yogurt with a sprinkle of cinnamon.