Carrot Spice Muffins

Inspired by a good friend's Thanksgiving creation, these muffins are moist, fruit sweetened, and full of flavor. Feel free to add in a little ginger or cardamom if you and your kids would like some extra kick. Chopped walnuts and raisins would be delicious add-ins as well.

Ingredients:

• 1 cup rolled oats (or oat flour)
• 1 cup whole spelt flour (or brown rice flour for GF option)
• 2 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup carrots (shredded and packed)
• 2 ripe bananas
• ¾ cup non-dairy milk or water
• ½ cup dates (pitted and packed)
• ¼ cup coconut butter

Directions:

1. Preheat the oven to 350 degrees F.
2. Use silicone muffin cups, or lightly oil a 12-muffin tin, or 2 loaf pans.
3. Blend the rolled oats or use already prepared flour.
4. Mix the flours, baking powder, spices, and salt in a bowl.
5. Mix in the shredded carrots.
6. Place the remaining ingredients in the blender and blend to a smooth consistency.
7. Mix the wet ingredients into the dry ones.
8. Bake 25-30 minutes (muffins) or 45-50 minutes (breads), or until a toothpick inserted in the center comes out clean.

Yields: 12 muffins