Sorry to send another email, but I omitted the word CUPS for the carrot quantities, & didn't want anyone to ruin their muffins.
The recipe should have read:
1 1/2 cups of grated carrots
Here's the correct version:
"Too Good to Believe These are No-Fat Vegan" Carrot Cake Muffins
To view the post where this recipe originates, click here.
I recommend you double this recipe which makes only 12 muffins.
Use silicone muffin cups--the muffins will slip right out. Couldn't be easier.
Recipe adapted from Cathy Fisher's Straight Up Food blog
5 plump medjool dates, pitted & chopped
1/4 cup golden raisins (yes, golden)
1/2 cup warm water
1 3/4 cup rolled oats (process into flour--it's healthier this way)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 of a ripe banana, diced
1 cup non-dairy milk (soymilk, rice milk, almond milk)
1 1/2 cups of grated carrots NOTE: 5/12 I omitted the word "cups"
Fold into the mixed batter:
1/2 cup additional golden raisins
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees--rack in center position
2. Combine the dates, 1/4 cup of raisins & 1/2 cup of water in a small bowl to soak for at least 15 minutes, while you prepare the rest of the ingredients.
3. Process the rolled oats in a food processor until it resembles flour. If you don't have a food processor, substitute oat flour, but you might need to use less. Batter will somewhere between a cake batter & a cookie batter, if that helps.
4. In a large bowl, mix oat flour with baking powder, baking soda, cinnamon, nutmeg & cloves.
5. Transfer soaked dates, raisins & water into a high-speed blender & blend until smooth. Add the 1/2 banana & non-dairy milk to the blender & blend until it's all smooth.
6. Add this wet mixture to the dry ingredients & gently fold together with a big wooden spoon. Agan, batter will somewhere between a cake batter & a cookie batter, if that helps.
7. Fold in the grated carrots, raisins and walnuts.
8. Divide the batter into 12 muffin cups or tins (use papers if you don't have silicone cups) & bake for about 20 minutes. You'll know it's done when you can lightly press on a muffin & it bounces back a bit. They'll continue to set up as they cool.
Hope you make a double-batch! Next time we'll make enough batter for 24 muffins. Our dozen were gone in 2 days.