*If you don’t have flax meal (ground flaxseed) on hand, you may substitute with an additional 1/2 cup/50 grams of almond flour. Either way, you will be using a total of 2 cups “flour.” Also, the color of the muffins may vary from the pictured batch based on whether you use golden or brown flax meal (both work well and there’s no difference in taste), almond flour vs. meal, and/or the variety of dates used.
**In order to break down and fully incorporate into the batter, the dates should be fairly soft. If they’ve been around for a while and seem dry, soak them in warm water for 15 minutes and then drain well before using.
***I prefer to use freshly shredded as opposed to pre-shredded carrots, which can be coarser and not as moist. I grate with a hand grater, but you could use the shredding disc of the food processor before mixing the remaining ingredients with the standard blade.