Carrot Cake Muffins with Cashew Icing
Serves
12
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
½ cup (95 g) coconut sugar
4 tbsp coconut oil, melted
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
1 tsp baking soda
2 medium carrots, grated
⅓ cup (40 g) unsweetened dried cranberries
¼ cup (30 g) walnuts, chopped
For the muffins:
2 cups (160 g) rolled oats
2 ripe bananas
2 eggs
2 cups (160 g) rolled oats
2 ripe bananas
2 eggs
For the icing:
⅓ cup (85 g) cashew butter
¼ cup (85 g) honey
1 tsp vanilla extract
1 tsp ground cinnamon
⅛ tsp salt
⅓ cup (85 g) cashew butter
¼ cup (85 g) honey
1 tsp vanilla extract
1 tsp ground cinnamon
⅛ tsp salt
Nutrition
(Per Serving)
Calories
193
Fats
8 g
Protein
5 g
Carbs
27 g
Instructions
- Preheat oven to 350°F (180°C). Line muffin tin with muffin liners or prepare silicone muffin cups.
- Place oats in high-speed blender or food processor. Blitz until oats reach flour-like consistency.
- Add all other ingredients, apart from carrots, cranberries, walnuts, and icing ingredients. Blend until smooth.
- Stir in carrots, cranberries, and walnuts, and divide batter equally between 12 muffin liners. Place tray in oven and bake for 30 to 35 minutes. Once cooked through, remove tray from oven. Remove muffins from tray and place on wire rack to cool completely.
- Microwave all icing ingredients in bowl for 15 to 30 seconds, then stir well. Once muffins have cooled, spread icing evenly over all 12 muffins.