When I make these muffins for my kids I 100% call then cupcakes. I try to be a fun mom like that!
They gobble them up and ask for seconds and I’m happy to oblige because these healthy little muffins are full of all the good stuff AND NO SUGAR. They’re sweetened with dates and fruit and are truly delicious. I even have one with a shmear of butter or cream cheese – that really takes it up a notch.
I’ve nicknamed them “kitchen sink” muffins because it seems you toss in everything but the kitchen sink! Perhaps even better, you don’t add a lot of dishes to the actual kitchen sink when making them because the ingredients are all mixed in a blender.
Ten minutes of prep and blending and then a little baking and just like that you have the perfect, healthy snack for you and the kids!
- 1/2 cup dried mission fig dates
- 3 bananas
- 10 baby carrots
- 1/2 cup coconut oil, melted
- 1/2 cup Greek yogurt, flavored is fine … we love maple
- 2 eggs
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
Preheat your oven to 350 degrees and prepare a muffin tin with liners.
In a high-powdered blender (like a Vitamix) blend dates, bananas, carrots, and coconut oil. Layer them in that order for the most effective blending.
Add in yogurt, eggs, and vanilla. Blend well and then add the dry ingredients. Use a blender tamper to push the dry ingredients down so they’re fully incorporated into the batter.
Spoon into 12 regular size muffin liners and bake for 25 minutes.