Here’s yet another recipe I found on my Whole Foods Recipes app, but if you don’t have an iPhone, the recipe is also posted on the Whole Foods website. Let me just go ahead and admit that I didn’t have any amaranth or millet flour when I decided I had to make these muffins, but I did have exactly 3/4 cup of Pamela’s Baking Mix sitting in my pantry just begging to be used, so that’s what went into my muffins instead.
2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped walnuts
1/4 cup melted coconut oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour (except I used Pamela’s Baking Mix)
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
I hadn’t beat the eggs or melted the coconut oil when I took a picture of the ingredients, but don’t worry, it all got done.
Preheat your oven to 375 degrees and line a 12-cavity standard muffin tin with paper baking cups. Put the dates and carrots in a food processor and pulse until finely chopped. Add the walnuts, and pulse until they’re finely chopped.
Transfer the mixture to a mixing bowl, and then add the coconut oil, lightly beaten eggs, and maple syrup. Stir it all together to combine completely.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. After a few minutes, remove them from the pan and let the muffins cool completely on a wire rack.