Photo: Diliara Garifullina
Honey Carrot and Date Muffins Recipe
12 ingredients
8 large muffins
openrecipes
I can’t count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to “make a date...
Estimated Nutrition (whole recipe, rough)
1312
Calories
41g
Protein
37g
Fat
206g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup white rice flour
- ¾ cup brown rice flour
- 1 tsp xanthan gum
- 2 tsp gluten-free baking powder
- ½ tsp gluten-free baking soda
- ½ tsp fine Celtic salt
- 1 cup grated carrots – about 2 medium carrots
- 1 cup pitted chopped dates
- ¼ cup organic grapeseed oil
- ½ cup raw honey
- ½ cup organic soy milk, hemp milk or rice milk
- 2 organic eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes