multigrain carrot date muffins

multigrain carrot date muffins

there are certain things that i always have ingredients on hand for. along with brownies and cookies i've recently added carrot date muffins to the list. i've toyed with many different "healthy" muffins over the past couple of years. i was on a bran muffin fix for a while and while they were good i always had them with extra butter and found them to be a bit on the dense and dry side. i've also tried my hand at many a recipe for morning glory muffins but none have lived up to my expectations. which could be due to the fact that for years i worked within arms reach of the best morning glory muffin i've had to date. or it could be that a morning glory muffin in itself is a deceitful little guy with it's grated carrots leading me to believe it is anything near healthy. because lets face it, the higher the fat content of a baked good the better it is. i'd be willing to bet that what held those carrots together in that delicious muffin of my dreams was a whole lot of oil or butter. enter sara forte and her multigrain carrot date muffins. (imagine a light from heaven shining down on my kitchen and a choir of angels singing, "ahhhh!") moist from buttermilk and just a bit of melted butter and with a beautiful tender crumb due to a mixture of flours and ground almonds, this muffin is my nirvana! there is currently a double batch baking in my oven to be frozen and taken along as sustenance for stijn and my doula during my labor (and maybe a few for me afterwards).


i'm sharing the recipe as is but feel free to use any mixture of flours you like. i usually up the ante quite a bit on the grated carrots and the dates. you could always substitute raisins for the dates and i think some pumpkin seeds and shredded coconut would be excellent additions.

multigrain carrot date muffins
from: the sprouted kitchen

1 cup low-fat buttermilk
1/4 c. unsalted butter, melted, and cooled slightly
1 egg
1 tsp. pure vanilla extract
1/4 c. finely chopped, pitted dates
1 1/2 c. grated carrot
3/4 c. whole wheat pastry flour
3/4 c. oat bran
1/2 c. almond meal
1/3 c. cake flour
1/2 c. muscovado sugar
1/3 c. turbinado sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

preheat the oven to 350 degrees F. butter a muffin tin and set aside.

in a large bowl whisk together the buttermilk, butter, egg, and vanilla until well combined. add the dates and carrots. in another mixing bowl, sift the remaining ingredients together. gently stir the dry ingredients into the wet until just combined. let sit for 5 minutes to allow batter to poof up.

fill muffin tins 3/4 full with batter. bake until tops are just browned and a toothpick inserted comes out clean, 21-23 minutes. remove the pan from the oven and allow to cool for a few minutes on a wire rack. once cool enough to handle remove from tin and finish cooling on rack. store in an airtight container.