Spiced Carrot and Date Muffins (Egg-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt
• 1 1/2 cups Shredded Carrots
• 1 cup Chopped Dates
• 1 cup Applesauce
• 3/4 cup Brown Sugar
• 1/2 cup Vegetable Oil
• 1 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Line a muffin tin with paper liners.
2. 2In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
3. 3In a separate bowl, combine shredded carrots, chopped dates, applesauce, brown sugar, vegetable oil, and vanilla extract.
4. 4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. 5Fill muffin liners 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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