2 medium carrots, peeled and coarsely chopped
1 C chopped pitted dates (approx. 10)
½ C chopped walnuts
¼ C melted coconut oil or grape seed oil
2 eggs, lightly beaten (or flax eggs)
¼ C plus 2 Tbsp pure maple syrup
¾ C ground amaranth or millet flour
¾ C ground almond flour
2 tsp baking powder
½ tsp ground cinnamon
½ tsp freshly grated nutmeg (I used ground)
½ tsp sea salt
Line 12 muffin cups with paper liners or oil with 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 remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined.
Spoon batter into prepared muffin tins and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on wire rack.
Mini muffins: This made 24 mini muffins. I baked at 375°F for 7-8 minutes then rotated 180° and baked an additional 7-8 minutes.
NOTES: ground your own almond, amaranth and millet flour in a Vitamix grain blender or a food processor to save some money. The whole grains are cheaper.