Carrot and Date Muffins - Gluten Free

Recipe by Wendys Kitchen
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READY IN: 30mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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