Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free)

Awhile ago, I posted a recipe review of Against All Grain's Breakfast Cookies, a continued favorite of our family.  After eating these cookies for the umpteenth time, I wondered if I could rework the recipe to make a carrot cake muffin.  One of the things I love about Danielle's Breakfast Cookie is that it relies solely upon dried fruit to sweeten it.  I don't feel guilty for eating them, because they are truly nutritious, high in protein and sooooo good!

After some trial and error, I came up with this recipe for Carrot Cake Muffins.  I hope you enjoy them as much as we do. 

Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free) 

Ingredients:

12 Medjool dates (pitted and roughly chopped)

1/2 cup blanched almond flour

1 cup almond butter (I prefer freshly ground from my local health food store)

1 cup unsweetened applesauce

4 large eggs

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 tablespoon vanilla

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 cups grated carrots

1 cup raisins

chopped walnuts (optional)

Instructions:

Preheat oven to 350F. 

Place dates, almond flour and almond butter into food processor.  Process until everything is pasty and well combined.

Add the next seven ingredients (through baking soda) and process until smooth.

Next, add grated carrots and raisins and pulse a few times to combine.

Line muffin tins with paper liners.  Fill three fourths full with batter.  If desired, sprinkle tops with chopped walnuts.

Bake for 20-25 minutes.  Makes 20 muffins.  Refrigerate leftovers in an airtight container.  YUM...