Ingredients
½ cup (113 grams) butter, softened
½ cup (170 grams) honey
3 large eggs
¼ cup (37 grams) flax seeds
2 cups (200 grams) rolled oats
4 medium (240 grams) carrots, peeled and cut into large chunks
6 (144 grams) medjool dates, pitted and chopped
1 teaspoon (3 grams) cinnamon
1 teaspoon (3 grams) baking powder
½ teaspoon (2 grams) salt
Step by step
Preheat oven to 350F. Line muffin tin with cupcake liners and set aside.
In mixing bowl combine butter and honey, use KitchenAid® Cordless Go Hand Mixer to whip together. Mix in eggs 1 at a time.
Add flax seeds KitchenAid® Cordless Go Spice Grinder and grind. Add flax to mixing bowl.
Add 1 cup oats to KitchenAid® Cordless Go Food Chopper and pulse to make coarse flour. Add to mixing bowl. Repeat with other cup of oats.
Add carrots to KitchenAid® Cordless Go Food Chopper and pulse to finely chop. Add carrots to mixing bowl.
Add dates, cinnamon, baking powder, and salt to mixing bowl and mix until combined. Scoop mixture into prepared muffin tin, filling each about ¾ full.
Bake for 20-25 minutes or until top springs back when lightly pressed.
Pro Tip: Try this recipe with 2 medium zucchini instead of carrots!