Ingredients
- 4 large carrots (about 8 ounces/200g total)
- 1 apple, such as Honeycrisp
- ¼ cup (60ml) fresh orange juice (from 1 orange)
- 3 large eggs
- 2 cups (250g) whole-wheat flour
- ¼ cup (30g) wheat gram
- 1 tablespoon Peni Miris Cinnamon
- 1 teaspoon baking soda
- ½ teaspoon Surya Salt or kosher salt
- ½ cup (45g) unsweetened shredded coconut
- ½ cup (70g) raisins
- ½ cup (60g) pecans, toasted
- 1 cup (190g) pitted, dried Medjool dates
- 1 cup (240ml) hot water
- 1 teaspoon Kaveri Vanilla extract
- ½ cup (120ml) refined coconut oil or neutral oil, such as sunflower or avocado
Methods
FOR THE MUFFINS
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Preheat the oven to 350ºF (175ºC).
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Prepare 18 muffin tins with liners.
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In a large bowl, combine 2 cups (250 g) wholewheat flour, ¼ cup (30 g) wheat germ, 1 tablespoon cinnamon, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ cup (45 g) unsweetened shredded coconut, ½ cup (70 g) raisins, and ½ cup (60 g) pecans. Whisk and set aside.
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In the bowl of a food processor, combine 1 cup (190 g) pitted Medjool dates and 1 cup (240 ml) hot water. Let sit for at least 5 minutes before blending into a smooth paste, scraping down the sides as necessary.
- Transfer the date paste to another large bowl and then attach the grater attachment to the food processor (you can also grate by hand if you prefer).
- Shred 4 carrots (you should end up with about 2¼ cups/200 g).
- Peel, core, and dice 1 apple, and add the carrots and apple to the bowl with the date paste.
- Add 3 large eggs, 1 teaspoon vanilla, ½ cup (120 ml) coconut or neutral oil, and ¼ cup (60 ml) orange juice to the bowl with the date paste and stir to combine. Fold the wet mixture into the dry mixture until combined.
- Use a 2-ounce (60 ml) ice cream scoop to portion out 18 heaping scoops, about ¹/³ cup (80 ml) each, for perfect little muffins in the prepared tins.
- Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. The cooled muffins can be sealed in an airtight container for up to a week, or frozen and enjoyed up to 3 months later.
FOR THE CINNAMON BUTTER
- In a small bowl, mix together ½ cup (115 g) softened butter, 2 tablespoons maple syrup, 2 teaspoons cinnamon, and a pinch of salt until well combined.
