Carrot, Beet & Date Breakfast Muffins (Toddler Friendly)
We are swimming in spring carrots and beets at the farm and these muffins were a fun way to incorporate a few of my favorite root vegetables into a tasty breakfast muffin. Not only are these delicious, but the bright pink color makes them feel extra special and my little toddler absolutely loves these! They are naturally sweetened with dates and we use sprouted oat flour (from Second Springs) to hold these muffins together. However, you don’t need to use sprouted oat flour, regular oat flour will work just fine. The main reason I choose sprouted flour is because it’s easier to digest and contains more bioavailable nutrients. But like I said, the texture and flavor of the muffins will turn out the same with un-sprouted flour.
The beets don’t overpower the flavor here so if you’re not a huge beet lover don’t fret. They are subtle and add just the right amount of earthiness without being overpowering. The sweet carrots are a lovely addition along with dates and applesauce. I hope you and your family love these as much as we do! The muffins are easy to whip up because everything gets tossed into a high speed blender and you just whirl away!
Carrot, Beet & Date Breakfast Muffins
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 10 muffins
- 1/2 cup Medjool dates, pitted and chopped (about 4 or 5 dates)
- 1/2 cup unsweetened applesauce
- 1/4 cup whole milk yogurt
- 1/4 cup almond butter (or peanut butter)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup oat flour (sprouted if possible)
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup shredded carrots (raw) plus additional for topping
- 1/2 cup shredded beets (raw) plus additional for topping
- Preheat the oven to 350F and line a muffin tin with parchment liners (or grease your muffin tin)
- Soak the dates in a bowl of boiling water for 5 minutes to really soften them up.
- Add the soaked dates to a high speed blender or food processor along with the applesauce, yogurt, almond butter, egg and vanilla extract. Blend on high until the mixture comes together and the dates blend up a bit. Add the remainder of the ingredients and blend on high until well combined.
- Spoon the mixture into the prepared muffin tins and top each muffin with additional carrots/beets and bake in the oven until a toothpick comes out clean when inserted into the center of a muffin. About 20-25 minutes.
- Serve with a smear of good quality butter or drizzle the tops with more nut butter if desired.
- Store muffins in a sealed container in the fridge for up to 5 days. Gently reheat in the oven or let them come to room temperature before enjoying.
Notes*Cooking times will vary from kitchen to kitchen
These sound delicious! Any thoughts on what I could substitute for the almond/peanut butter? We’re awaiting an allergist appointment for my little one after he reacted to eggs and peanut butter and are trying to avoid other high-allergenic foods in the meantime. I typically substitute applesauce or banana for eggs in muffin recipes, but I don’t know what to do about the peanut butter!
Hi there! You can try a seed butter instead– Sunflower butter or even tahini. I hope that’s helpful!