Date Carrot Muffins

Makes 12 muffins

If you like carrot cake, you’ll love this healthy alternative.

1¾  cups gluten-free flour blend                 
¼  cup teff flour, gluten-free oat flour, Montina flour or coconut flour
6  tablespoons modified or regular tapioca starch
2  tablespoons rice bran or flax meal
¾  cup organic light brown sugar or organic sugar
2½  teaspoons double acting baking powder
½  teaspoon baking soda
½  teaspoon xanthan gum
1  teaspoon cinnamon
¼  teaspoon ground cloves
¼  teaspoon ground ginger Pinch nutmeg
¼  teaspoon salt
¾  cup finely grated carrots
½  cup chopped dates
¼  cup unsweetened applesauce
1  cup warm milk of choice
2  tablespoons oil of choice
1  teaspoon vanilla

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.

2. Mix together gluten-free flour blend, teff, modified tapioca starch, rice bran or flax meal, sugar, baking powder, baking soda, xanthan gum, spices and salt.

3. Toss in carrots and dates and stir.  

4. In separate large bowl, whisk together applesauce, milk, oil and vanilla. Stir in dry ingredients.  

5. Fill muffin cups ¾ full. Bake 18 to 20 minutes or until a sharp paring knife inserted in center comes out clean and hot to the touch.
 
6. Cool 10 minutes. Remove from pan and cool completely.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Bread
• Breakfast