Ingredients

The following ingredients have 4 Servings
  • 8.47 ounces carrot (peeled, finely grated, approx.2½c loosely packed)
  • 2 cups less 2tsp white whole wheat flour
  • 1⅓ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ginger powder and cinnamon (each)
  • ¼ teaspoon nutmeg
  • ⅙ teaspoon fine sea salt
  • 6.7 ounces dates (pitted)
  • 1 cup apple juice
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1½ teaspoons vanilla extract

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease a muffin pan or line with 12 muffin cases.
  • In a bowl whisk together the flour, spices, salt, baking powder and bicarbonate of soda until thoroughly combined.
  • To the blender add the dates, apple juice, oil, eggs and vanilla extract. Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).
  • Combine the wet mixture with the grated carrots and stir thoroughly.
  • Pour in the dry mixture and stir just to combine.  Do not overstir. 
  • Spoon the mixture into the muffin cases and bake in the centre of the oven for 25 minutes.  Remove from the oven and set aside for 10 minutes then transfer your carrot muffins to a rack.