1) In a blender, pulse oats, tapioca starch, baking powder, baking soda, salt, cinnamon, and nutmeg until fine flour forms.
2) Combine the milk, oil, maple syrup, and vinegar. Set aside while you prepare the gelatin egg.
3) Add 1/4 cup water to saucepan, heat over low heat. Slowly sprinkle 1 tablespoon gelatin, whisking while sprinkling to keep smooth.
4) Fold in the carrots, dates, coconut, and nuts. 5) Spoon into a muffin tin and bake for 20-25 minutes.
Optional, although highly recommended, once muffins have cooled, mix up the glaze and drizzle over top before serving.
Place in an airtight container on the counter for 1 day, in the fridge for 4-5 days or in the freezer for 3 months!
These Gluten Free Carrot Cake Muffins are naturally sweetened and made with real food ingredients for a healthy breakfast or snack option!
FULL RECIPE AT: