Carrot and Date Muffins - Gluten Free Recipe

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Carrot and Date Muffins - Gluten Free
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  1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
  2. Preheat oven to 375°F
  3. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
  4. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
  5. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. Cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 640.1 Kcal (2680 kJ)
Calories from fat 303.28 Kcal
% Daily Value*
Total Fat 33.7g 52%
Cholesterol 109.12mg 36%
Sodium 461.95mg 19%
Potassium 831.71mg 18%
Total Carbs 84.26g 28%
Sugars 70.38g 282%
Dietary Fiber 8.51g 34%
Protein 10.84g 22%
Vitamin C 2.9mg 5%
Vitamin A 0.4mg 14%
Iron 2mg 11%
Calcium 111.7mg 11%
Amount Per 100 g
Calories 303.46 Kcal (1271 kJ)
Calories from fat 143.78 Kcal
% Daily Value*
Total Fat 15.98g 52%
Cholesterol 51.73mg 36%
Sodium 219mg 19%
Potassium 394.3mg 18%
Total Carbs 39.95g 28%
Sugars 33.36g 282%
Dietary Fiber 4.03g 34%
Protein 5.14g 22%
Vitamin C 1.4mg 5%
Vitamin A 0.2mg 14%
Iron 1mg 11%
Calcium 53mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
  • 18

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar

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