You can leave the dates out if you don't have them or want them, or sub with more raisins. Also, if the dates are on the firm side or you just want them to be very easy to use in the recipe, you can soak them in hot water for 10 minutes or so, then drain and pat dry before chopping them up.I don't pack the carrots and apple, just fyi. More importantly, drain any excess liquid from the carrots or apple before adding it to the batter. To drain, either squeeze the apples and carrots in a towel to wring out excess liquid, or place them in a colander in the sink and press down on the carrots and apples to release excess liquid.
1/4cupunsalted butter, meltedor coconut oil
1/4cupcoconut milkor other milk
1cupshredded raw carrotsabout 1 large carrot; grate using a box grater or food processor
1cupshredded appleabout 1 apple; peel and core before shredding
Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
In a separate bowl, whisk together all the dry ingredients.
Add the dry mix into the wet mix and blend well.
Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don't rise much.
Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Cool and store covered for a few days at room temperature or in the refrigerator for a week or so.