These healthy muffins are a great breakfast or snack option!
DATE AND CARROT MUFFINS
1/2 cup rolled oats
1 1/4 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 cup coconut milk
1/2 cup pitted dates
2 tablespoons flax seed eggs (soaked in 5 tablespoons water for 5 minutes)
1 1/2 cups finely grated carrot (peeled)
1 banana (peeled, mashed)
1/4 cup coconut oil (melted)
1/2 cup applesauce
Preheat oven to 350ºF. Line a muffin tin with muffin liners.
In a large bowl and add the oats, flour, baking soda and cinnamon and whisk to combine. Wipe out the food processor.
In a small saucepan add the coconut milk and dates and bring to a simmer. Allow dates to warm through, about 2 minutes, then remove from heat to a food processor and puree until smooth.
In a large bowl add the grated carrots, pureed dates, soaked flax seed eggs, mashed banana, coconut oil and applesauce and mix to combine.
Slowly add the dry mixture to the wet and mix until just combined. Scoop into muffin liners until the liners are 2/3 full. Bake for 25 minutes or until an inserted toothpick comes out clean. Remove to a baking rack to cool for 10 minutes in the pan. Then, remove from pan and allow to cool completely.
Tip: Freeze muffins for an easy morning breakfast, warm slightly to serve!