Preheat oven to 350°. Line 12-cup muffin tin (or 6-cup jumbo muffin tin) with baking cups, or spray with no-stick spray.
Microwave ¼ cup maple syrup and 1 tablespoon oil in a small microwave safe bowl for about 30 seconds to melt butter. Add oatmeal and nuts and stir to combine. Spread in a single layer on a small baking pan and toast in oven for 10 minutes, stirring at least once.
While granola cooks, cook carrots in about 1 cup water until fork tender. Save the cooking water.
Put cooked carrots and dates in a blender with about ½ 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 remaining 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. Divide the granola mixture evenly between the muffins, pressing the granola into the muffin batter.
Bake 10-12 minutes at 350° until toothpick inserted in the center comes out clean..