These can be made kosher for Passover - which begins on Saturday night.
¼ cup walnut butter
1 large egg
¼ cup coconut nectar, molasses or date syrup
½ cup organic, rolled oats – for smoother muffins, grind in a high-speed blender
Gluten Free (GF) options - ½ cup GF flour (ie: Bob’s1:1), cassava flour, coconut flour, quinoa flour, garbanzo flour, millet flour or sorghum flour
3 tbsp ground flax seed (grind in a clean coffee grinder)
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup carrots (about 2 large) grated
1 medium apple, peeled, cored, and grated
1/3 cup raisins or cut up pieces of figs
1/3 cup walnuts, pecans, sunflower or pumpkin seeds or a mixture of them all
Preheat oven to 375ºF and prepare a muffin pan with non-bleached muffin papers/cups
Combine all ingredients except for carrots, apple, raisins, and nuts/seeds in a mixing bowl and stir until smooth. Fold in carrots, apple, raisins, and walnuts.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Can be stored in an air-tight container for several days. Refrigerate during warm weather months.
* These are kosher for Passover options