Here's how to make them:2 free-range eggs
1/2 cup plant-based milk
1/2 cup melted butter or coconut oil
1 cup grated carrot
1/2 cup coconut sugar
1 1/2 cups spelt flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp apple cider vinegar
8 medjool dates, finely sliced
1/2 tsp sea salt
1 punnet blueberries
Pre-heat the oven to 180 C, and grease a muffin tin.
Whisk together the eggs, milk, oil and carrot, then gently fold in the remaining ingredients, being careful not to overmix.
Fill each muffin tin 3/4 full, and top with fresh blueberries.
Bake for 15-18 minutes, or until a skewer comes out clean when inserted into the middle.
Allow to cool for 5 minutes in the tins, then turn out onto a cooling rack.