4 carrots (peeled)
10 Medjool dates (pitted)
2 tbsp. apple sauce (unsweetened)
1 ¼ cup coconut cream or coconut milk
1 tsp. vanilla extract or half of a fresh vanilla bean
¼ cup shredded coconut
3 tbsp. coconut oil
½ cup coconut flour
2 tsp. cinnamon
¾ tsp. baking soda
½ cup raisins (optional)
Preheat oven to 400 degrees.
In a food processor blend the carrots, dates, apple sauce, coconut cream, vanilla extract, shredded coconut, and coconut oil. The mixture should be well blended; some chunks are ok.
Move to bowl and add the coconut flour, eggs, cinnamon, and baking soda. Add raisins if desired.
Load up the batter into muffin silicone mold - use a 2-spoons method - one to gather the batter and one to scrape it off into the mold. Place all molds on a baking tray.
Bake for 25-30 min until golden, and toothpick is tested dry.
Gluten-free, Sugar-free, Dairy-free
Makes 10 muffins
This is one of my first original recipes when I transitioned to sugar and gluten-free.
After many tries and trials, I believe the result of these moist, naturally sweet muffins from the dates and carrots is fantastic.
For an additional indulgence, feel free to "smear" with a mix of local raw honey and grass-fed butter.