Cooked - Carrot, Beet & Date Breakfast Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot, Beet & Date Breakfast Muffins

1.0

½ cup Medjool dates, pitted and chopped (about 4 or 5 dates)

½ cup unsweetened applesauce

¼ cup whole milk yogurt

¼ cup almond butter (or peanut butter)

1 egg

1 teaspoon vanilla extract

1 cup oat flour (sprouted if possible)

¼ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

1 cup shredded carrots (raw) plus additional for topping

½ cup shredded beets (raw) plus additional for topping

Preheat the oven to 350F and line a muffin tin with parchment liners (or grease your muffin tin)
Soak the dates in a bowl of boiling water for 5 minutes to soften them up.
Add the soaked dates to a high-speed blender or food processor along with the applesauce, yogurt, almond butter, egg, and vanilla extract. Blend until well combined.
Add the remainder of the ingredients to the blender and blend until well combined.
Spoon the mixture into the prepared muffin tins, top each muffin with additional carrots/beets, and bake in the oven at 350F for 20-25 minutes or until a toothpick comes out clean.
Serve with butter or nut butter. Store in a sealed container in the fridge for up to 5 days.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 121 weeks ago

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