Recipe Redux: Almond Carrot Muffins

by Meg on March 21, 2012


It’s time for another Recipe ReDux! This month’s theme: “Stick with Maple Honey Sweetness.”

It’s March, which means it’s Maple Sugaring time in the northern states. If you live in the southern states (or overseas) you’re seeing flowers begin to bloom and that means honey bees are busy. So this month, we’re cooking, baking and ReDuxing with maple or honey to add natural sweetness to everything.

This recipe for almond carrot muffins get its sweetness from dates, bananas and a small amount of maple syrup.

Almond Carrot Muffins(adapted from Elana’s Pantry)

  • 2 cups of almond(processed until fine)
  • 2 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 tbsp. of cinnamon
  • 1 cup of dates, pitted
  • 2 tsp. of maple syrup
  • 3 ripe banana
  • 3 eggs
  • 1 tsp. of apple cider vinegar
  • 1/4 cup of light coconut milk
  • 1 3/4 cups of shredded carrots
  • 1/4 cup of shredded coconut

Preheat the oven to 350F. In a small bowl, combine almonds, baking soda, salt, and cinnamon. In a food processor, combine dates, bananas, eggs, vinegar, maple syrup and coconut milk .Transfer mixture to a large bowl .

Blend dry mixture into wet until thoroughly combined.  Fold in carrots and coconut.

Using a ice cream scoop place muffin mixture into lined muffin tins[note: recipe makes 15 muffins)

Bake at 350° for 22-26 minutes or until cooked through. Enjoy! Smile


I love these moist muffins as a quick breakfast with another piece of fruit in the morning or a snack in the afternoon!


I can’t wait to see what the other ReDuxers made this month!


Carlene March 21, 2012 at 7:57 am

Muffins are a great portable snack! I wonder if you could replace the dates with figs.

Alexandra March 21, 2012 at 3:06 pm

Yum! I made a similar muffin and cannot get enough of it. Looks good, thanks for sharing.

Deanna Segrave-Daly March 21, 2012 at 5:58 pm

Very pretty – love seeing 2 different versions of carrot muffins (and I would love to have a “baking sofa” in my kitchen – he he.)

Meg March 21, 2012 at 6:08 pm

Thanks Deanna- oopsie!

Regan @ The Professional Palate March 25, 2012 at 6:12 pm

I’m such a muffin fan. These sounds great!

Liz - Meal Makeover Mom March 26, 2012 at 10:38 am

Your recipe looks amazing. I have not used coconut milk in baking yet but plan to try it soon. All the ingredients are so healthy and delicious!

Meg March 27, 2012 at 2:03 pm

Thank you Liz!

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