Carrot Muffins

Makes 24 muffins 

Ingredients 

4 cups of almond flour 

1 cup of tapioca flour 

1 1/2 tsp of baking soda 

1/2 tsp sea salt 

1 TBSP of cinnamon 

1 tsp of ginger 

1 tsp of cardamom 

1/2 tsp of nutmeg 

6 pastured eggs 

1/2 cup of coconut milk 

1/2 cup of olive oil 

1 cup of date purée 

2 tsp of vanilla 

4 cups of shredded carrots (pat them dry with paper towels to soak up excess moisture) 

Instructions:

1. Combine the flours, baking soda, salt and spices and mix well. 

2. Take 1 cup of dates to make the date puree. Place the dates in a sauce pan and cover with filtered water. Bring to a boil. Let them simmer a bit (10-15min) until the water is reduced and the dates are very soft. Then blend them until they are pureed using an immersion blender. set aside and let it cool.

3. In a separate bowl, combine the eggs, coconut milk, oil and vanilla.

4. Add the date purée to the wet mixture and combine until smooth, using the hand immersion blender if necessary. 

5. Pour the wet ingredients into the dry ingredients and mix gently. 

6. When the muffin dough is mixed, add the carrots and fold them into the dough.

7. Bake at 350F for approximately 22min 

8. Enjoy! Try adding walnuts, dates, pecans, raisins or apples for extra flavor and crunch