Healthy carrot, date and walnut muffins made with buckwheat flour and flaxseed. Gluten free and dairy free, these are the perfect snack to pop in your lunchbox!
In another attempt to use up everything before I leave London next week, it’s been baking madness at my place again! This time it’s carrot, date and walnut muffins. Courtesy of me having a large amount of medjool dates on hand (leftover from catering), plus a KILO of organic walnuts. Like, really nice walnuts, not cheapie bitter ones! (I’ve also made some big batches of toasted muesli with those, substituting them for the seeds in my Puffed Buckwheat Toasted Muesli recipe.)
These carrot, date and walnut muffins are seriously chock-full of tasty fillings. Every mouthful you’re going to get a sweet hint of chewy caramel from the dates, plus some crunch from the walnuts. It’s super good. So…it’s time to get baking, right?!
The recipe for these muffins is just a simple sweet variation on my Buckwheat, Carrot and Feta Savoury Muffins which I posted on the blog last year. I love making my baked goods out of buckwheat flour, which is high in fibre and produces a nutty, dense bake. It’s one of my favourite staple flours and is a great base for breads, crepes and pancakes too.
Carrot, date and walnut is a classic flavour combo, and works a treat here. But, I know with school lunch boxes, nuts might not be allowed for allergy concerns. If you’d like to make these muffins nut free, simply swap the walnuts for seeds like pumpkin seeds, sunflower seeds or a mix. You can also simply leave the walnuts out, if you prefer. I just love some nuts or seeds in there for a bit of crunch!
p.s. In the muffins pictured below I’ve gone all out and iced some of them with a really simple vegan miso date caramel too (you can get the miso caramel recipe here).
Buckwheat Carrot, Date and Walnut Muffins
- 1 and 1/3 cups buckwheat flour - 185 grams
- 2 tbsp ground flaxseed - 14 grams
- 2 tbsp tapioca flour - 20 grams
- 1 tsp ground cinnamon
- 1 tsp baking powder (gluten free)
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 3 eggs
- 1/2 cup rice milk or coconut milk*
- 1 tbsp lemon juice or apple cider vinegar
- 4 tbsp maple syrup - 80 mL
- 3 tbsp coconut oil or olive oil - 60 mL
- 2 tsp vanilla extract
To mix in to the Muffins
- 150 grams carrots - about 2 medium-sized carrots
- 150 grams medjool dates - 8-9 dates
- 125 grams walnuts - about 1 cup measured roughly chopped
- Preheat oven to 180 C and prepare a 12 hole muffin tray (I used non-stick silicone liners inside the muffin tray instead of greasing the tray).
- Mix together the rice milk and lemon juice to form a sour "buttermilk." Set aside. Grate the carrots, and roughly chop up the dates and walnuts. Set these aside too.
- Combine the buckwheat flour, flaxseed, tapioca flour, bicarb, baking powder, salt and cinnamon.
- In a separate bowl, whisk together the eggs, olive oil, maple syrup, milk mixture and vanilla.
- Mix the wet ingredient mixture into the dry mixture. Add in the carrots, dates and walnuts as you're stirring it together, and combine until you have a consistent batter.
- Divide the mixture evenly between the muffin holes. Bake for 30-35 minutes, or until the tops are just firm to touch, puffed up in the centre and a deep golden brown.
- Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for a longer life. If you refrigerate them instead, they're nicest heated up in the microwave quickly before eating so they're a little softer.