Carrot Muffins

INGREDIENTS

• 1 cup gluten free baking flour
• 1 cup almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon cinnamon Ceylon 
• 1/8 teaspoon salt
• 1 1/4 dates cut in very small pieces
• 1/4 pound carrots
• 1/2 cup pecans
• 1/2 cup raisins
• 3 large eggs
• 1 cup coconut oil
• 2 teaspoons vanilla
• 1 Granny Smith apple cut in little pieces
• For the topping coconut cream and nuts.

2. PREPARATION

   1. 1. Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
      2. Into a large bowl sift together flours, baking soda, cinnamon, and salt and dates. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and toss well.
      3. In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
      4. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Add the coconut cream after muffins are cool for the topping and sprinkle the nuts. Muffins keep in an airtight container at room temperature 3 days.