Carrot Apple Muffins

Created by Amy Hinrichs
Makes 16 average size muffins

o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 1 teaspoons cinnamon
o ¼ teaspoon nutmeg
o ¼ teaspoon cardamom
o 2 teaspoons baking soda
o 3 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 2 cups shredded carrots (about 3 large carrots)
o 1 cup shredded apple (about 1 large apple)

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
4. Mix the flax seed and water. Let the mixture sit. It will thicken.
5. Pull out your food processor and put the chopping blade in.
7. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
8. Add the cinnamon, nutmeg, cardamom, baking soda, and baking powder to the mixing bowl. Mix a few seconds until ingredients are incorporated.
9. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

9.  Add 1/2 cup applesauce to the dates and process until the dates are finely chopped.   
10. Add the milk, flax seed, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Add the wet ingredients to the dry. Mix just long enough to incorporate everything.
12. Fold in the carrots and apple.
13. Divide the dough evenly into the muffin tins.
14. Cook 15-20 minutes until the top is firm.
15. Cool them on a wire rack.