Carrot Cake Muffins with Maple Icing

Carrot Cake Muffins with Maple Cream Cheese Icing

YOU NEED

MUFFIN INGREDIENTS:
ICING INGREDIENTS:
  • 1 container plain dairy-free cream cheese (we used Kite Hill)
  • 1 tsp vanilla extract, or ¼ tsp vanilla bean powder
  • ¼ tsp cinnamon
  • ¼ cup maple syrup
  • 4 tbsp your favorite Julie’s Real Cashew Butter

Directions:

1. Preheat oven to 350.

2. Line a muffin tin with 12 baking cups.

3. Add Julie's Real Blondie Mix, pumpkin pie spice, flax meal, coconut, and pecans to a mixing bowl and whisk together.

4. Shred carrots or pulse in a food processor.

5. Add carrots, applesauce, Julie's Real Cashew Butter and coconut milk to dry ingredients and combine.

6. Fill muffin cups and bake at 350 for 25 – 30 minutes.

7. Whisk icing ingredients together and chill for at least 30 minutes.

8. Let muffins cool completely before icing.

9. Enjoy or store in the fridge!

IS YOUR MOUTH WATERING AS MUCH AS OURS?

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