Healthy-licious Easter Muffins with Carrots

Ingredients:

Dry:

• 11/2 cups of almond meal or wholemeal spelt flour
• 11/2 tsp of gluten-free baking powder (make your own)
• 1 tsp of cinnamon, ground and unsweetened
• ¼ tsp of nutmeg
• Optional: ¼ tsp of ginger, ground
• 1 tsp of vanilla bean, ground and unsweetened
• Pinch of good quality salt
• If using nut-free flour: 3 TBSP of walnuts, unroasted and chopped
• If using almond flour: 3 TBSP of shredded coconut, unsweetened
• 3 Medjool dates, pitted and chopped

Wet:

• 11/4 cups of carrots, grated
• ½ cup of rice malt syrup
• 2 eggs, free-range, organic and free of antibiotics
• ½ cup of coconut oil

Method:

1. Preheat oven to 180 degrees and line your baking muffin tins with paper or spray with oil.
2. Place all your dry ingredients in a medium sized mixing bowl and combine well.
3. In a separate bowl, combine all your wet ingredients.
4. Add your wet ingredients into your dry ingredients and briefly combine without over-stirring.
5. Spoon your carrot cake batter into your prepared muffin tins and bake for 20 minutes or until cooked through, golden brown and smelling irresistible.