Carrot and Date Muffins!

20 minutes

Carrot and Date Muffins
(Adapted From Alive Magazine, December 2013)
1 cup whole dates
1/2 cup water
1 tsp vanilla
1 cup carrot, grated
3 eggs
1/4 cup coconut oil, melted
1 cup whole wheat flour
1/2 cup unsweetened coconut, shredded
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
pinch salt
1 apple, shredded
Preheat oven to 350. Line 12 cup muffin tin with paper cups (or 24 mini muffins). 
In a small saucepan, simmer dates with the 1/2 cup of water until dates are very tender. 
When tender, place in food processor or blender. 
Add in vanilla and process until smooth.
Pour puree into a medium mixing bowl, beat date puree with carrots and eggs. Gradually beat in the coconut oil.
In another bowl, whisk together flour, coconut, baking powder, baking soda, nutmeg, cinnamon, and salt. 
Add the wet ingredients to the dry ingredients and stir until just mixed.
Stir in the apples – just until evenly distributed, don’t over mix.
Scoop evenly into the 12 muffin cups (or 24 mini muffins).