Recipe: Vegan Carrot Cake Muffins

These carrot cake muffins are sweetened with dates, agave syrup and pineapple juice, so they are refined sugar free.  Light, fluffy domes of goodness.  They are best enjoyed warm, straight out of the oven.

Carrot Cake Muffins
Makes 12 muffins

2/3 c pitted soft dates (soak for at least 30 min if they are not soft)
1/3 c agave syrup
2 tbsp warm water
2 cups whole wheat flour
1/2 cup shredded unsweetened coconut
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c coconut yogurt (or coconut milk or non-dairy milk)
2 flax eggs (made by combining 2 tbsp flax meal with 6 tbsp warm water)
2 tbsp coconut oil, melted in microwave
1 tsp vanilla
1 400g can of crushed pineapple and juice
1 cup grated carrot
1/2 cup raisins
rolled oats for sprinkling

Preheat oven to 350 and line muffin tin with liners.  Spray lightly with non-stick spray.
Prepare flax egg by combining flax meal and 6 tbsp warm water.

In a food processor, puree dates with agave syrup.  With processor running, add 2 tbsp warm water.  Let process for 5 minutes while you mix the dry ingredients.

In a large mixing bowl, whisk together flour, shredded coconut, baking soda, baking powder, salt, cinnamon and nutmeg.  Transfer the date and agave puree (which should now be fluffy and caramel in colour) to a medium mixing bowl.

Add coconut oil, flax egg and vanilla and stir well to combine.  Add crushed pineapple and juice, grated carrot and raisins and stir until just combined. 

Divide batter among 12 muffin cups, forming heaping muffins.  Sprinkle with rolled oats.  Bake for 20-25 minutes until top is golden and a toothpick inserted comes out clean.  Cool in muffin tin then transfer to wire rack.

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