1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water (let sit for 1 min to thicken)
1 cup chopped medjool dates + 1 cup warm water (blended into date paste)
2 tsp vanilla extract
1/4 cup coconut cooking oil
1/2 cup unsweetened plant milk
1 jar carrot puree (4 ounce baby food jar)
1/2 cup shredded carrots
1 1/4 cup Bob’s Red Mill Gluten-Free 1-1 Baking Flour
2 tsp Bob’s Red Mill baking powder
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2–3/4 cup chopped raw walnuts
Preheat oven to 400 degrees F.
Mix wet ingredients together in a bowl. Mix dry ingredients, minus walnuts, in another bowl. Fold in wet ingredients into dry ingredients. Stir until evenly combined. Fold in walnuts and stir again. Divide batter into 10 aluminum muffin tins (paper ones will stick) and bake for 35 minutes or until life comes out cleanly from the center of the muffins. Let cool on a wire rack.
Store in the fridge for up to a week.
Keywords: healthy baking, baked good, muffin, no added sugar, gluten-free, vegan, breakfast, snack