Gluten Free Date & Carrot Muffins

Nutritional information (per serving*):
Calories: 180; Protein (4g); Total Fat (5g); Saturated Fat (1g); Unsaturated Fat (4g); Carbohydrates (26g); Fibre (3g); Sodium (123mg).

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
*Servings: 12

Ingredients:
1 cup soy milk, unsweetened
¼ cup plain yogurt
¼ cup avocado or coconut oil (liquid)
1 egg
1 tsp vanilla
¼ cup cane sugar or packed brown sugar (optional)
½ cup dried dates, chopped
4 tbsp flaxseeds, ground
½ cup applesauce, unsweetened
1 cup carrots, shredded
1 ½ cups gluten-free flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Instructions
1. Preheat oven to 350° F and line a 12-muffin tray with paper or silicone liners.
2. Combine milk, yogurt, oil, egg, vanilla and sugar (optional) using an electric mixer.
3. Add dates, flaxseeds, carrots and applesauce. Mix again.
4. Mix the flour, cinnamon, baking powder, baking soda and salt in a separate bowl.
5. Add to the wet mixture and mix until just combined.
6. Scoop out the batter, filling muffin liners ¾ full. Top with dried dates (optional).
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool on a rack for 20 minutes.

Extra tips:
✔ Substitute soy milk with milk or plant-based alternatives according to your preference.
✔ Use golden flax meal, pre-shredded carrots, chopped dates and pre-packed unsweetened applesauce for convenience and comfort.
✔ Replace gluten-free flour with whole wheat flour or spelt flour if you don’t follow a gluten-free diet.
✔ Add ¼ cup shredded unsweetened coconut for extra sweetness if you prefer not to use cane sugar.
✔ Make this recipe completely vegan by skipping the egg and yogurt. To replace the egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water in a small bowl and let sit for 5 minutes before adding. Use ¼ teaspoon of apple cider vinegar instead of yogurt.
✔ Use mini-muffin trays to make 24 mini-muffins and reduce baking time to 20 minutes.
✔ Store muffins in an airtight container on your kitchen countertop for 3-4 days if they don't contain dairy or egg. Otherwise, refrigerate. To freeze, put in a single layer in a freezer bag and keep for up to 3 months.