Cook carrots in about 1 cup water until fork tender.
While carrots cook, combine all granola topping ingredients in a small bowl and set aside.
Preheat oven to 350 degrees. Line 12-cup muffin tin with baking cups, or spray with no-stick spray.
Put cooked carrots and dates in a blender with about 1/2 cup of the carrot cooking liquid. Puree until smooth. Add additional cooking liquid a tablespoon or so at a time if needed to puree the mixture.
Combine butter and maple syrup in bowl and mix together by hand. Add carrot and date mixture, egg and vanilla and beat until smooth.
Add flour, baking powder, baking soda and spices and stir until ingredients are moist. Do NOT overmix.
Spoon into muffin tin. Top each muffin with the granola mixture, pressing the granola into the muffin batter.
Bake 10-12 minutes.