Sorry to send another email, but I omitted the word CUPS for the carrot quantities, & didn't want anyone to ruin their muffins.
The recipe should have read:
1 1/2 cups of grated carrots
Here's the correct version:
"Too Good to Believe These are No-Fat Vegan" Carrot Cake Muffins
To view the post where this recipe originates, click here.
I recommend you double this recipe which makes only 12 muffins.
Use silicone muffin cups--the muffins will slip right out. Couldn't be easier.
Recipe adapted from Cathy Fisher's Straight Up Food blog
Ingredients:
5 plump medjool dates, pitted & chopped
1/4 cup golden raisins (yes, golden)
1/2 cup warm water
1 3/4 cup rolled oats (process into flour--it's healthier this way)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 of a ripe banana, diced
1 cup non-dairy milk (soymilk, rice milk, almond milk)
1 1/2 cups of grated carrots NOTE: 5/12 I omitted the word "cups"
Fold into the mixed batter:
1/2 cup additional golden raisins
1/2 cup walnuts, chopped
Preparation:
1. Preheat oven to 350 degrees--rack in center position
2. Combine the dates, 1/4 cup of raisins & 1/2 cup of water in a small bowl to soak for at least 15 minutes, while you prepare the rest of the ingredients.
3. Process the rolled oats in a food processor until it resembles flour. If you don't have a food processor, substitute oat flour, but you might need to use less. Batter will somewhere between a cake batter & a cookie batter, if that helps.
4. In a large bowl, mix oat flour with baking powder, baking soda, cinnamon, nutmeg & cloves.
5. Transfer soaked dates, raisins & water into a high-speed blender & blend until smooth. Add the 1/2 banana & non-dairy milk to the blender & blend until it's all smooth.
6. Add this wet mixture to the dry ingredients & gently fold together with a big wooden spoon. Agan, batter will somewhere between a cake batter & a cookie batter, if that helps.
7. Fold in the grated carrots, raisins and walnuts.
8. Divide the batter into 12 muffin cups or tins (use papers if you don't have silicone cups) & bake for about 20 minutes. You'll know it's done when you can lightly press on a muffin & it bounces back a bit. They'll continue to set up as they cool.
Hope you make a double-batch! Next time we'll make enough batter for 24 muffins. Our dozen were gone in 2 days.
Wow, these muffins sound wonderful! I'm always looking for new muffin recipes.
And now here's a question. Many of our healthy foods, such as greens and beans, contain both calcium and iron. We've learned that calcium can block iron uptake, but what happens with these foods that contain both? Is there some sort of synergy here keeps the calcium from blocking the iron? Help!
Posted by: Lisa | May 13, 2012 at 12:27 AM
@Lisa: So nice to hear from you. This is so strange--2 minutes before I sat down at my computer, I was just thinking about you. Really. Son #1 is traveling to your neck of the woods-I was thinking about him--and you just popped into my head. Strange. Re the calcium & iron--honestly, I don't know. I do know that, but, I'll see if I can find out. If your iron levels are fine--than it's "working for you". Thanks for bringing up this question, fellow librarian.
Posted by: The Healthy Librarian | May 13, 2012 at 03:52 AM
Woooo! Strange indeed! Maybe us librarians are connected somehow? :)
As for your Son #1, please contact me by email if he needs anything, I'll be happy to help. With the calcium-iron dilemma, I do try and organize when I eat what and what I eat what with, if that makes any sense, in order to get the maximum use of either mineral. It does seem weird though that I see the same foods in both the calcium and iron lists.
Posted by: Lisa | May 13, 2012 at 05:02 AM
We made them here in England! They're great - we ate the lot in 24 hours!
Posted by: anna | May 13, 2012 at 05:54 AM
I cooked these for mothers day and they were a hit with the whole family. They didnt seem done at 20 minutes so I left them an extra 5 or 6 minutes and they came out perfect. They are all gone already so another batch is in order soon. I live and die by your recipes so please keep them coming.
Posted by: Tom Drewry | May 15, 2012 at 03:02 PM
made them this morning - they were fabulous!
Posted by: Rachel Sherwood | May 22, 2012 at 09:05 AM
Did anyone else's muffins come out bitter at all? I could really taste the baking powder in mine. Also, I guess I got some very unsweet dates, because they turned out hardly sweet at all. Next time I will use more dates, and maybe add some pineapple.
On the plus side, the texture was perfect...so hard to achieve with no oil/no egg baking.
Posted by: Kim Hawkins | May 22, 2012 at 11:05 PM
@Kim: Sorry to hear your muffins tasted bitter. It could have been from the baking powder. Yours is the first time I heard of "bitterness". Dates can be variable--in size, freshness, sweetness, & plumpness. And the same goes for the ripeness of bananas. One date trick is to warm them up a bit in the microwave with a few sprinkles of water. I've even soaked them in warm water when they're on the dry side. I've learned to keep them refrigerated, too, because they can get what looks like tiny spots of mold if they are just kept in the pantry.
Posted by: The Healthy Librarian | May 23, 2012 at 02:50 AM
Well, after resting overnight, most, if not all, of the bitterness is gone. Yep, they are yummy!
Posted by: Kim Hawkins | May 23, 2012 at 12:06 PM
@Kim - I had the same experience with mine and suspected it was the baking powder too. They also tasted better the next day! Now I know it wasn't only in my head :)
Posted by: Leslie | May 25, 2012 at 01:54 PM