Carrot Muffins

Ingredients

• 4 (80 g) Medjool dates, pitted
• 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee)
• 1/4 cup (60 ml) coconut milk or other dairy-free milk
• 4 large eggs
• 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor)
• 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding)
• 1/4 cup (60 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 1/4 cup plus one tablespoon (33 g) coconut flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/4 cup (20 g) chopped walnuts (optional)
• 1/4 cup (30 g) golden raisins (or other raisins; optional)

1. Preheat oven to 350°F (175°C, or gas mark 4).
2. Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
3. Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
4. In a separate bowl, whisk together all the dry ingredients.
5. Add the dry mix into the wet mix and blend well.
6. Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don’t rise much.
7. Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Enjoy!