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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!

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