CARROT AND DATE MUFFINS - GLUTEN FREE

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Carrot and Date Muffins - Gluten Free image

Make and share this Carrot and Date Muffins - Gluten Free recipe from Food.com.

Provided by Wendys Kitchen

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

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

Steps:

  • Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
  • Preheat oven to 375°F
  • 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.
  • Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
  • 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.
  • Cool on a wire rack.

Nutrition Facts : Calories 112.1, Fat 5.2, SaturatedFat 1.6, Cholesterol 31, Sodium 117.6, Carbohydrate 15.8, Fiber 2, Sugar 12.5, Protein 2.3

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