VEGAN CARROT PINEAPPLE MUFFINS

Lately I've been trying to make cookies and muffins sweetened with healthy sweeteners such as dried fruit, coconut sugar, maple syrup, agave syrup and molasses.  Unlike processed sugars these products feed our bodies nutrients.  

I made a dozen of these muffins last night and they were gone by the morning!  They passed the blog test!  

Ingredients:  
2 c whole wheat pastry flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 medium sized bananas
2 T molasses
1/4 c maple syrup
1/4 c + 1 T water or nut milk
2 tsp apple cider vinegar or lemon juice
1/2 c pitted dates
1 c fresh pineapple, cut finely
1 c carrot, coarsely grated 
1/2 c unsweetened shredded coconut

Preheat your oven to 375 degrees F.  
Sift together the first four ingredients in a medium sized bowl.  Set aside.  Put the bananas, molasses, maple syrup, water (or nut milk), dates and vinegar in your blender and blend until smooth.  Add the wet ingredients to the dry and mix gently.  Add the pineapple, carrot and coconut and fold in.  Put the batter in 12 greased muffin tins and bake for about 25 minutes.