Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
Add the dates and coconut oil in a food processor and process until smooth. Place the date mixture into a large mixing bowl along with the eggs and vanilla. Beat the mixture well. Add the coconut flour, cinnamon, salt and baking powder and stir until combined. Fold in the spiralized carrots and mix to combine.
Fill the greased muffin cavities with the batter. Bake for 25-28 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 5-10 minutes.
While muffins cool, prepare the frosting. Scoop the solids off the top of the coconut milk can and place in a stand mixer or medium mixing bowl along with the vanilla and maple syrup and beat until frosting has peaks.
Frost the muffins and serve.
Per serving (1 out of 12 muffins) - Calories: 181, Fat: 13g, Saturated Fat: 10g, Carbs: 21g, Fiber: 5g, Sugars: 2g, Protein: 3g, Sodium: 46mg