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Carrot Cake Muffins

YIELD: 12 muffins

Plush, moist and packed with nutritious ingredients, these Carrot Date Sourdough Muffins are a satisfying treat that will keep you nourished all day.  Medjool dates impart a luscious caramel flavor to each bite, while tangy sourdough discard beautifully balances the muffins' sweetness.

Recipe by Make it Dough.


  • 200 grams carrots about 2 medium-sized carrots
  • 120 grams all-purpose flour
  • 40 grams whole wheat flour
  • 30 grams flaxseed meal
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 6 grams salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • orange zest 1 orange
  • 113 grams vegetable oil
  • 150 grams brown sugar
  • 56 grams sourdough discard
  • 2 eggs
  • 113 grams apple sauce
  • ¼ teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 6 Medjool dates, chopped
  • 100 grams walnuts chopped


  1. Grate one carrot using small holes and the other using larger holes to create a delightful textural contrast in your muffins.
  2. Whisk the dry ingredients and spices together: 120 grams all-purpose flour, 40 grams whole wheat flour, 30 grams flaxseed meal, 2 teaspoon baking powder, ¼ teaspoon baking soda, 6 grams salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, orange zest
  3. Whisk the wet ingredients in a large bowl: 113 grams vegetable oil, 150 grams brown sugar, 56 grams sourdough discard, 2 eggs, 113 grams apple sauce, ¼ teaspoon apple cider vinegar, 1 teaspoon vanilla
  4. Fold have of the dry ingredient mixture into the wet ingredients.
  5. Stir in the carrots, Medjool dates, half of the walnuts, and the remaining dry ingredients. Fold until only a few dry spots of flour remain. Don’t overmix your batter or your muffins will turn out gummy.
  6. Cover the bowl with plastic wrap and let the batter rest for 15 minutes at room temperature. This will allow the flour to hydrate and gluten to relax, resulting in soft, tender muffins.
  7. While the muffin batter rests, preheat the oven to 425 F. Line one muffin tin with paper liners, spray liners with non-stick spray.
  8. Divide the batter between the muffin cups, each should be completely filled. Top the muffins with the remaining walnuts.
  9. Bake the muffins at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 20 minutes until the muffins are domed and the tops look golden brown. A toothpick inserted into the center of a muffin should come out clean with only a few crumbs attached.
  10. Transfer the muffins to a wire rack, let them cool for 15 minutes before serving.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.