Curry-Spiced Carrot and Date Muffins


by: KrazyKiwi

These spiced carrot and date muffins are flavoured with a hint of curry powder, for a sweet and spicy treat. They’re really easy to make and you could also prepare them in batches and eat them through the week. Make sure you store them in an airtight container!


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serves: 4

165 g gluten free flour

1 tsp baking powder

1 tsp curry powder

1/4 tsp salt

125 ml coconut oil

100 g coconut sugar

1 egg

70 g shredded carrots

60 g chopped dates

Nutrition Facts
Curry-Spiced Carrot and Date Muffins

Servings Per Recipe: 4

Amount per Serving

Calories: 566

  • Total Fat: 31.2 g
  •     Saturated Fat: 25.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.9 mg
  • Sodium: 181.8 mg
  • Total Carbs: 70.4 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 36 g
  • Protein: 4.9 g

how is this calculated?

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1.   Preheat oven to 190C/375F.

2.  Line a muffin tin with paper muffin cases.

3.  In a bowl, whisk together the dry ingredients – flour, xanthan gum, baking powder, curry powder, and salt.

4.  In a separate bowl, mix the wet ingredients – coconut oil, sugar, and egg.

5.  Mix the wet ingredients into the dry.

6.  Fold in the carrots and dates.

7.  Scoop 80ml of batter into each muffin case.

8.  Bake for 20 minutes.

9.  Transfer to a cooling rack and leave to cool completely.

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