Carrot And Date Muffins - Gluten Free

• 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

1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
2. Preheat oven to 375u0b0F
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.

carrots, dates, walnuts, virgin coconut, eggs, maple syrup, flour, ground cinnamon, freshly grated nutmeg, salt

Taken from www.food.com/recipe/carrot-and-date-muffins-gluten-free-468898 (may not work)