CARROT & DATE MUFFINS

Ingredients

• 1 tbsp Flaxseeds, ground
• 60 ml Water
• 60 ml Coconut sugar, organic, Madhava
• 240 ml Carrot, grated
• 240 ml All purpose flour, gluten free
• 1 tsp Baking powder
• 1/4 tsp Sea salt
• 60 ml Dates, pitted and chopped

Method

1. Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
2. In a large bowl mix the flax seed with water and let it sit for five minutes to congeal. Then, add the sugar and whisk well. Add small amounts of water if needed. Mix in the carrots.
3. In a separate bowl, mix the flour, baking powder, and salt together. Add the dry ingredients to the wet and mix well. The mixture will be thick. Fold in the dates, reserving a few to top the muffins with if desired.
4. Evenly divide the muffin batter between the muffin cups. Top the batter with the reserved dates.
5. Bake in the oven for 20 minutes or until a toothpick comes out clean.
6. Enjoy.