Carrot Cake Muffins: No Added Sugar & Vegan

2 fats, 2 grains, 2 proteins20140310-165426.jpg

My mom’s absolute favorite cupcake mix is the Duncan Hines Carrot Cake. For some reason, the grocery stores in our area don’t carry it. While she was in the city this morning, I took the liberty of making a healthier version of the store bought brand. 20140310-165435.jpg

I love that this recipe uses real fruits and vegetables to naturally sweeten the muffin. With some lemon frosting, this would be perfect! 20140310-165442.jpg

Dry:

3/4 cup whole wheat flour

3/4 cup white flour

1 tbsp flax seed

1 tsp baking powder

1 tsp baking soda

Wet:

3 tbsp oil

1/3 cup dried dates, pitted (~7)

3/4 cup unsweetened almond milk

1/4 cup orange juice

1 cup grated carrots

1/3 cup raisins

1/2 cup chopped walnuts

1/3 cup crushed pineapple

>>Preheat oven to 400F. In a blender, combine the orange juice, pineapple, and dates until smooth. Mix the wet and dry ingredients in two separate bowls. Combine all ingredients and mix. Spoon into tins 3/4 full and bake for about 15 mins.

Makes approx. 9-10 muffins

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