Carrot and Raisin School Muffins -- gluten free, grain free, delicious, moist, nut free goodness

In celebration of the season, I'm making carrot muffins. Which season? Carrot season! No idea what I'm talking about. But these are delicious, great for you, and school appropriate because once again they have no nuts. Sigh. They have that wonderful combination of spices that works particularly well for carrot cake. Moist, too. But go ahead and use a copious smear of butter. You know you want to ...

ingredients:

2 cups warm water

1/4 cup extra virgin coconut oil

1 cup pitted honey dates

1 tbsp lemon juice

1 tsp sea salt

1 tbsp ground vanilla bean

1 tbsp ceylon cinnamon

1 tsp ginger

1 tsp saigon cinnamon

1 tsp korintje cinnamon

2 tbsp carob powder

black pepper

1/4 cup ground chia seeds

1/4 cup ground sesame seeds

1/2 cup ground flax meal

1 cup shredded coconut, ground

1 cup pumpkin seeds, ground

4 eggs

1/2 tsp baking soda

1 1/2  cup shredded carrot

1/2 cup raisins

directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes

2. puree with with a hand blender

3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again

4. stir in the baking soda, chia seeds, sesame seeds, flax meal, shredded coconut, pumpkin seeds

5. stir in the shredded carrot and the raisins

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes