1/2 cup all purpose flour1/2 cup whole wheat flour1 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon nutmeg1/4 cup coconut oil, melted1/2 cup homemade date syrup2 large eggs1 banana, mashed1 cup of grated carrots1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
1/4 cup buttermilk (I used coconut milk to keep vegan and used this substitution for buttermilk)
For the chocolate ganache frosting:1/2 cup date syrup2 tablespoons cocoa powder
1/2 tablespoon coconut oil, melted
Preheat oven to 350 degrees and line a cupcake pan with cupcake tins.
For the muffins:
whisk together the flours, salt, baking powder, and nutmeg. In another mixing bowl, whisk the date syrup, vanilla extract, and coconut oil until incorporated. Next, add in the eggs and bananas and whisk until combined. Finally, fold in the carrots.Pour half of the flour mixture into date mixture and whisk until combined. Add in the buttermilk and stir. Finally, add the remaining flour mixture until everything is incorporated and you are left with a thick batter.Evenly distribute the batter between 12 cupcake tins (they should end up about 3/4 full) and bake for 20 minutes or until golden on the top.
Remove from oven and let cool.
To make the ganache
: Use an electric mixer to mix all the ingredients until light and fluffy (about 5 minutes). Spread over muffins and enjoy!
Adapted from Vegetarian Adventures
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This recipe was most recently featured in
Boston Organics Newsletter No. 02 of 2014.