Step 1

Preheat the oven to 190C / 375F and grease or line a standard muffin tin.

Step 2

In a large bowl, whisk together the flour, sunflower seeds, coconut, chia, cinnamon, baking powder, baking soda, and salt.

Step 3

Add the milk, dates, and coconut oil to a blender and mix on high until fully combined. Alternatively, add the dates and coconut oil to a food processor, and mix until broken down. Add 1/2 cup of the milk, blend again, then add the remaining milk and blend until mixed.

Step 4

Stir the shredded carrots into the date mixture, then add it to the flour mixture. Stir until just mixed and no streaks of flour remain. Measure out equal amounts into each muffin tin, and top each with about a tablespoon of mixed sunflower, pumpkin, and chia seeds (or any seeds). Bake for 25-30 minutes*** or until golden and a toothpick comes out clean when inserted. Cool for a few minutes in the tin before removing and cooling fully on a wire rack.

Step 5

Store in a sealed container at room temperature for up to three days, or longer in the refrigerator.