Carrot and Date Muffins - Gluten Free |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Modified from Wholefoods Market recipe. I made the entire thing in my Thermomix. Ingredients:
2 medium carrots, peeled and coarsely chopped |
1 cup chopped pitted dates |
1/2 cup chopped walnuts |
1/4 cup melted virgin coconut or 1/4 cup high-heat sunflower oil |
2 eggs, lightly beaten |
1/4 cup plus 2 tablespoons pure maple syrup |
1 1/2 cupselfraising gluten-free flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon sea salt |
Directions:
1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
2. Preheat oven to 375°F
3. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
4. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
5. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Cool on a wire rack.
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