Vegan Breakfast Muffins

Makes 12 muffins
You will need:

2 1/4 cups whole-wheat pastry flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon, ground
1 teaspoon salt
1/2 cup raisins
1/2 cup walnuts, chopped
1 tsp ginger
1 cup date paste (see below)
1 cup soy or almond milk
6 tablespoons apple sauce
1 1/2 cups grated carrot
1 small apple, grated

Date paste:
3/4 cup medjool dates, pitted and packed
1 1/4 cups warm water

Step 1:
Start by making the date paste;
Place the dates into a large bowl. Bring the water to a gentle boil, then pour it over the dates. Allow them to soak for 20 minutes. Drain the dates, reserving 1/2 cup of the soak water. Add them to a blender with the reserved water and blend till the mixture is totally smooth.put aside until required. 

Step 2:

Preheat your oven to 180° C. Line 12 muffin tins with liners, or oil them lightly.

Step 3:
In a large mixing bowl, whisk together the flours, baking soda, cinnamon, and salt. Stir in the raisins, walnuts, and ginger.

Step 4:
In a separate bowl, whisk together the date paste, non-dairy milk, and apple sauce. 

Step 5:
Fold the wet ingredients into the dry ones until everything is well incorporated, and then fold in the carrot and apple.

Step 6:
Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean. Allow them to cool before enjoying