Step 1

Preheat the oven to 350°F. Line a muffin pan with 10 liners.

Step 2

If making the egg-free version, prepare the 2 flax eggs or gelatin egg (see blog post).

Step 3

In a blender, pulse the rolled oats, tapioca starch, baking powder, baking soda, salt, and cinnamon and nutmeg until a fine flour is formed. Transfer to a large bowl (see notes for an alternative method).

Step 4

In a bowl, whisk together the milk, oil, maple syrup, vinegar and egg. Set aside. (NOTE – For egg free option, stir in the flax egg after combining the wet/dry ingredients).

Step 5

Add the wet ingredients to the bowl of dry ingredients. Mix together until smooth.

Step 6

Fold in the carrots, dates, coconut, and optional nuts.

Step 7

Spoon the muffin batter into the muffin pan using a cookie dough or ice cream scoop. Fill each liner ⅔ -¾ full.

Step 8

Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Check for doneness after 18 minutes if using a real egg.

Step 9

Let the muffins fully cool on a wire rack before serving. If using an egg replacer, it’s best to place cooled muffins in the fridge for 5-10 minutes to help the center set.

Step 10

Glaze: Combine the glaze ingredients into a small sauce pot, and mix together. Heat over medium-low heat until combined. Alternatively, combine the ingredients in a microwave safe bowl, and mix together. Microwave for 15 seconds or until melted. Stir to combine. Drizzle over muffins before serving.