Gluten and dairy free Carrot Muffins

James woke up this morning at 5:00 and he said he was starving to death. Unfortunately, there wasn't much in the fridge and he left for his p.t. (physical training - army language) with a glass of milk mix with 1 tbsp of Chia seeds in his belly. I felt bad for him. So I got up and before he got back to shower and change I came up with this Muffin recipe. Which turned out to be quite tasty and nutritious on top of being gluten and dairy free. After they cooled down I dabbed a bit of Tupelo honey over the top and sprinkle some raw sugar cane.

Ingredients
1 cup almond milk
1 cup rolled oat (old fashion of course)
1 egg, slightly beaten
1 cup Tupelo honey
1 cup of coconut oil, melted

1 cup of carrot pulp (I used the one from my morning carrot juice - if you don't own a juicer you can finely grade 2 medium size carrots)

2 cups of quinoa flour

3/4 tsp celtic salt

2 tsp baking soda

1/2 cup dates, chopped
1/2 cup pecan nuts, chopped

Directions
Heat up oven to 350F.
Grease and dust your muffin pan with quinoa flour.
Mix almond milk, oat, egg, honey, coconut oil and carrot pulp. Let stand for 20 minutes. In a separate bowl mix all remaining ingredients. Combine dry ingredients to wet ingredients. Transfer to muffin pan (try to scoop equal amount of batter for each muffin in order to achieve an even baking.)
Bake for 30 minutes or until toothpick comes up clean. If you would like some kind of icing, I suggest to mix some cream cheese with a bit of maple syrup...that is yummy!!