Gluten Free Carrot and Date Muffins

• ¾ cup white rice flour
• ¾ cup brown rice flour
• 1 tsp xanthan
• 2 tsp gluten free baking powder
• ½ tsp gluten free baking soda
• ½ tsp fine Celtic salt or Himalayan salt
• 1 cup grated carrots – about 2 medium carrots
• 1 cup pitted chopped dates
• ¼ cup organic grapeseed oil
• ½ cup organic honey
• ½ cup organic soy milk, hemp milk or rice milk
• 2 organic eggs

1. Preheat oven to 180C/350F.
2. Sift flours, baking powder and salt and mix evenly.
3. Melt the honey in a small saucepan on low heat.
4. In your stand mixer add the eggs, milk, and oil and gently mix together. Blend in the honey.
5. Keep the mixer running, and gradually add in the dry ingredients – mix thoroughly.
6. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

These muffins have so much flavour they don’t need anything on them. Just open wide! YUM.
Makes about 12 muffins