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.