Carrot Cake Muffins

This is one of my favorite go to recipes which can be found on Straight Up Foods by Cathy Fisher. The recipe copied below is the same, along with a few of my comments.

Yield: 12 muffins


  • 1 ½ cups non-dairy milk (I use water with )
  • 4 oz pitted dates (14 to 16 Deglet Noor) 
  • ½ very ripe banana, sliced
  • ¼ cup raisins
  • 1 tsp vanilla
  • 1 ¾ cups rolled oats (200 g/7 oz oat flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1½ cups grated carrots (140 g/5 oz)
  • ½ cup raisins (90 g/3 oz)
  • ½ cup chopped walnuts, optional (60 g/2 oz)


  1. Place the non-dairy milk, dates, banana, ¼ cup raisins, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
  2. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
  3. Grind the oats into flour with a blender. Transfer to a medium bowl, and whisk in the cinnamon, baking powder, baking soda, nutmeg, and cloves.
  4. Place the milk, dates, banana, raisins, and vanilla in the blender, and blend until smooth.
  5. Stir the date mixture into the bowl of dry ingredients. Fold in the grated carrots, ½ cup raisins, and walnuts (if using).
  6. Spoon the batter into the pan and spread evenly. Bake for 40 to 45 minutes, or until the top is medium brown. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Cool completely before serving plain or with Vanilla or Lemon Frosting


  • If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes. (I bake mine for 35 to 40 minutes)
  • To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown. Let cool completely before serving.