Gluten-Free Carrot Muffins
Makes 12 muffins
Moist, sweet and subtly spiced, these muffins will become a new favorite.
2 medium carrots, peeled and coarsely chopped 1 cup chopped pitted dates 1/2 cup chopped walnuts 1/4 cup melted virgin coconut or high-heat sunflower oil 2 eggs, lightly beaten 1/4 cup plus 2 tablespoons pure maple syrup 3/4 cup amaranth flour or millet flour 3/4 cup ground almond flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon sea salt
Line 12 muffin cups with paper liners or oil with natural 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 all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
Per serving: 240 calories (110 from fat), 13g total fat , 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 29g total carbohydrate (4g dietary fiber, 16g sugar), 6g protein
http://wholefoodsmarket.com/recipes/2893 another great recipe – visit their site for more fabulous ideas. Jax xx