Safe Dirt Carrot Date Muffins

Gluten-free, dairy-free, egg-free carrot, date, buckwheat groat muffins (modified from http://stanford.wellsphere.com/celiac-disease-article/cinnamon-carrot-muffins-gluten-free/304885 to suit my needs). Not entirely successful - middles are still pretty wet, overall taste is kind of dirty, edges are burnt. And by "not entirely successful" I mean "taste so much like dirt that they're now gracefully topping off my compost bin."


Recipe

1 cup sweet rice flour
1/2 cup buckwheat flour
1/4 cup buckwheat groats
1 1/2 tsp cinnamon
3/4 tsp baking soda (someone tell me if this is dangerous? there's some cornstarch in there...)
1 cup grated carrot
2/3 cup coconut milk
2 tsp tapioca granules
1/4 cup vegetable oil
1/4 cup agave syrup
1/2 cup unsweetened apple sauce

1. Preheat oven to 425 degrees Fahrenheit (next time I'll try a cooler oven, perhaps 375) and place 12 silicone muffin cups on a cookie sheet.

2. Simmer the coconut milk and tapioca for 12 minutes, stirring. Allow to sit while you put together the other ingredients.

3. In a large bowl, dump in the dry ingredients + carrots and stir together.

4. In a medium sized bowl, whisk together wet ingredients.

5. Pour the liquid mixture into the carrot flour mixture and stir. Take care not to over mix the ingredients. Then spoon the muffin batter into the 12 muffin cups.

6. Bake at 425 degrees for 12 minutes or until golden brown.