Carrot Pineapple Muffins - Penguin Books Australia

Ingredients

• 1½ cups (240 g) wholemeal self-raising flour
• ½ cup (110g) caster sugar
• ¼ cup (20 g) desiccated coconut
• 1 teaspoon ground cinnamon
• ¼ cup (60ml) pure maple syrup
• ½ cup (125ml) olive oil or coconut oil
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 120g carrot, finely grated
• ½ cup (100g) tinned crushed pineapple
• ⅓ cup (45 g) pitted dried dates, finely chopped