Ingredients

The following ingredients have 9 Servings
  • 2 cups (150 grams) gluten free rolled oats
  • 2 Tablespoons tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 1/3 cup non-dairy milk
  • 1/4 cup refined melted coconut oil or avocado oil
  • 1/3 cup honey or maple syrup
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 Tablespoon grass fed beef Premium Gelatin Powder or 1 large egg
  • 1 cup shredded carrots
  • 1/3 cup chopped pitted dates
  • 1/2 cup unsweetened shredded coconut
  • 3 Tablespoons walnuts, chopped
  • 1/4 cup coconut butter or butter 
  • 1/4 cup maple syrup
  • 3 – 4 Tablespoon confectioner sugar or powdered sugar alternative.

Instruction

  • Preheat the oven to 350°F. Line a 10 or 12 cup muffin pan with liners. 
  • In a blender, pulse the rolled oats, tapioca starch, baking powder, baking soda, salt, and cinnamon and nutmeg until a fine flour is formed. (See notes for an alternative method and for a blending tip)
  • In a bowl, combine the milk, oil, maple syrup, and vinegar. Set aside while you prepare the gelatin egg.
  • Add ¼ cup water to a small saucepan over medium low heat. Slowly sprinkle 1 Tablespoon gelatin. Whisk the ingredients together to remove all clumps, and remove from the heat. Set aside to thicken.  Note -> If tolerated, a large egg can be used to replace the gelatin egg. 
  • Add the wet ingredients to the bowl of dry ingredients. Mix together until smooth. 
  • Mix in the gelatin egg (or real egg). Stir until a smooth batter forms. 
  • Fold in the carrots, dates, coconut, and nuts. 
  • Spoon the muffin batter into the muffin pan using a cookie dough or ice cream scoop. Fill each mold ⅔ -¾ of the way full. 
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Check for doneness after 18 minutes if using a real egg. 
  • Let the muffins cool on a wire rack before serving. If using the gelatin egg, place cooled muffins in the fridge for 5-10 minutes to help the center set.
  • Combine the glaze ingredients into a small sauce pot, and mix together. Heat over medium-low heat until combined. Alternatively, combine the ingredients in a microwave safe bowl, and mix together. Microwave for 15 seconds or until melted. Stir to combine. Drizzle over muffins before serving.