Dairy-Free Spiced Carrot and Date Muffins

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 2 cups Grated Carrots
• 1 cup Pitted Dates
• 2 Eggs
• 1/2 cup Vegetable Oil
• 1/2 cup Maple Syrup
• 1/4 cup Dairy-Free Milk

Instructions

1. 1Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. 2In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. 3In a separate bowl, combine grated carrots, chopped dates, eggs, vegetable oil, maple syrup, and dairy-free milk.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined.
5. 5Fill each muffin liner about 2/3 full.
6. 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Substitutions

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