Gluten Free Carrot Date Muffins

A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right? Wrong!  I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful Enzo Meyer Lemon Olive Oil.  For the gluten free flour I used Premium Gold's blend of heart healthy whole grain and flax seed flours. The funny thing is, this whole "healthy muffin" originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before! Yes, I've been juicing every morning instead of drinking coffee!  No coffee?  What?  I know, I didn't think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!)  But, fast forward 10 days and I'm going strong! Now back to those muffins! Ingredients

• 1 cup carrots (shredded or carrot pulp left after juicing)
• 1 cup dates (pitted and chopped)
• 1/4 cup Enzo Meyer Lemon Olive Oil
• 1/4 cup honey
• 2 eggs
• 1 1/2 cups Premium Gold Gluten Free Flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Begin by combining the carrots and dates in a small bowl.  Next add the olive oil and honey. Next add the eggs and mix everything together well. In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients. Mix together well. Spoon the muffin batter into 9 baking cups lined inside a muffin pan. Bake at 375° for 15-20 minutes. They're like little bursts of sunshine deliciousness! There's so much flavor in every bite, from the tangy Meyer lemon, to the sweet dates, to the spicy cinnamon and a little carrot crunch! Vegetarian Option: This recipe is vegetarian. Gluten Free Option: This recipe is gluten-free.
Source: http://ladiesblog.net/gluten-free-carrot-date-muffins.html