Carrot muffins free from added sugar and filled only plant-based ingredients. Perfect for breakfast, brunch or a snack.
Preheat oven to 350 degree F. Grease a muffin very well (coconut oil is recommended).
Add the dry ingredients together in a large bowl and stir to thoroughly combine.
Add walnuts to a food processor and blend until the walnuts begin to release their oils (will start to become like a paste). Add remaining ingredients EXCEPT carrots, zucchini and apple cider vinegar and blend until well combined.
Pour into the bowl containing the dry ingredients and gently fold to mix.
Gently stir in the carrots and zucchini until thoroughly combined and then gently stir in the apple cider vinegar. Spoon into the prepared muffin tin - adding the batter almost to the top.
Place in the pre-heated oven and bake 27-30 minutes or until a toothpick comes out clean. Let them cool for 5-10 minutes in the tin, then loosen and move muffins to a cookie rack to finish cooling. Store in an air tight container.
RECIPE NOTES: If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. * I highly recommend storing these muffins in the fridge if they aren't eaten after the first day. Without the added sugar plus high moisture content, they can turn moldy more quickly than you might expect. Experience is talking here.