These were supposed to be Carrot Ginger Date Muffins, but I didn't add enough ginger. Still delicious though! They're not a muffin texture like a normal, gluten filled muffin. They're dense, and sweet from the dates, and moist. Cupcake absolutely adores them, and she's gotten very picky.
Carrot Date Muffins
2c Gluten Free Flour (I used 2/3c coconut flour, 1c tapioca flour, 1/3c+3T buckwheat flour)
1/3c flax seed, ground
2.5t baking powder
1T ginger (I didn't use this much, I think I only put about a teaspoon in, but I really couldn't taste it at all)
2/3c coconut oil, melted
1t vanilla extract
1-2 cups milk (I used closer to 2 cups of vanilla coconut milk since coconut flour absorbs so much. Make sure your milk is at least room temp or a little warm or else the coconut oil will get hard and be impossible to mix.)
8 medjool dates, chopped.
3 medium-large organic carrots, finely grated.
1/3-1/2c hemp hearts
Preheat oven to 350 degrees.
Measure and mix together flours, making sure there are no chunks or lumps(sift if you have a sifter). Ass the rest of the dry ingredients and combine well. Mix the coconut oil and honey and add to the dry ingredients. Mix a little then start adding your warm/room temp milk. Keep adding milk until you have a muffin batter consistency.
Fold in the carrots and dates. Fill muffin tin 2/3 of the way full. I used papers, you probably don't have to. Since I only have one muffin pan, and I'm impatient, I made 12 muffins and a 9x5in pan that I then cut into bars. Muffins bake for 20-30 minutes, and the bars went 40 minutes I think. They were a little under done but still delicious.