These easy Sugar-Free, Gluten-Free Oatmeal-Carrot Muffins With Garam Masala have a moist, tender crumb and are incredibly fragrant. They’re a perfectly wholesome snack.
I have a confession to make: More than half of the dried herbs and spices in my spice cabinet were expired. Some should have even been discarded all the way back in 2012, but they were still there, lonely, forgotten, and devoid of their unique aromas. It’s not that I’m a spice hoarder, but there are plenty of exotic spices that I bought for a single recipe and (shamefully) forgot all about. Take the ground lemongrass, which I used once in a beef rendang recipe, or the Madras curry powder used in butter chicken, which suffered the same fate.
As I was cleaning out that messy cabinet recently, I came across a jar of garam masala that, thankfully, still had a year of shelf life. Obviously, my mission was to use it, and use it well. Sure, I made curries, dal, rice pilafs, and other Indian dishes, but one morning, in a sudden burst of culinary inspiration, I came up with these moist, tender, and deliciously spiced oatmeal-carrot muffins. Not only are they free of processed sugars (they’re sweetened with dates), but they’re also gluten-free. Rather than grating carrots, the recipe calls for carrot baby food, which will save you time in the kitchen. And because they’re so wholesome, chances are you’ll be making batch after batch. You’ll love these muffins as a quick on-the-go breakfast, post-workout snack, or late-evening treat!
Garam masala 101
Garam masala literally means “warming spice mix” and is a spice blend used in Indian cooking. It is typically made from fragrant spices such as coriander, cumin, cardamom, chili, cloves, pepper, cinnamon, fennel, mace, cassia leaf, and nutmeg. The ingredients vary from region to region. Garam masala can be added at the beginning or end of cooking. If making a curry, for example, I’ll add it in when I’m sautéing the onions and garlic. Sometimes I’ll finish my dal with a tiny sprinkling just before serving. Garam masala can be found in the spice aisle of most supermarkets or at Asian stores. Like most spices, it should be stored in a dark, dry, and cool place.
Garam masala is the star of many Indian recipes, but you can also use it in marinades, dry rubs, yogurt-based dips, dressings, as a finishing touch for grilled vegetables, and even in rice.
How do I store leftovers?
You can keep these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, double-wrap them in plastic, transfer them to a Ziploc bag, and freeze them for up to 3 months. They can be defrosted in the fridge but will also defrost quickly at room temperature.
Serving suggestions
When it comes to a quick breakfast, nothing beats a wholesome muffin and a refreshing smoothie. To get in your greens, try this Healthy Smoothie Recipe or whip up this vibrant Green Smoothie. Need something a little stronger? Try this energizing Coffee Smoothie.
Looking for more recipes to put your garam masala to good use? Try our Chana Masala, a healthy chickpea curry bursting with robust flavors, or our classic and incredibly warming Butter Chicken.
Ingredients
- 1 cup dates halved and lightly packed
- 1/2 cup unsweetened cashew milk or almond milk
- 6 tablespoons carrot baby food
- 1 egg white
- 1 teaspoon pure vanilla extract
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon garam masala
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened coconut flakes
Instructions
- Spray a six-hole muffin pan with cooking spray and preheat your oven to 400°F. Place the dates in a microwave-safe bowl and microwave for 30 seconds to 1 minute, until they are very soft.
- Place the dates, along with the milk, baby food, egg white, and vanilla in a large food processor and blend until smooth, stopping to scrape down the sides as necessary.
- Add the remaining ingredients, except the coconut, and blend until well mixed.
- Fill the muffin cavities 2/3 of the way with the batter.
- Sprinkle with the coconut flakes.
- Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Place the pan on a wire rack and let the muffins cool completely (about 1 hour) before unmolding.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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