Gluten Free Carrot and Date Muffins

Gluten Free Carrot and Date Muffins


4 people made this

About this recipe: They are quick, easy and absolutely scrumptious. Sometimes, when I have the energy, I quadruple the recipe and make enough to freeze so I have handy snacks for work. Also works as a carrot cake.


Makes: 8 to 12 muffins

  • 120g white rice flour
  • 120g brown rice flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon gluten free bicarbonate of soda
  • 1/2 teaspoon fine salt
  • 2 organic eggs
  • 125ml soya milk
  • 60ml organic grapeseed oil
  • 150g honey
  • 2 medium carrots, finely grated
  • 170g chopped dates

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat oven to 180 degrees C/ gas mark 4. Grease a muffin tin.
  2. Sift flours, baking powder, bicarb of soda and salt; mix evenly.
  3. Melt the honey in a small saucepan on low heat.
  4. Mix the eggs, milk, and oil in a food processor. Blend in the honey. Keep the food processor running, and gradually add in the dry ingredients – mix thoroughly.
  5. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large or 12 medium sized muffins.

Gluten free guide

Check out our Gluten free baking and cooking article for great tips!

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