These Carrot Cake Muffins are sweet, perfectly moist and full of delicious spices, including cinnamon and ginger.
Top each muffin with an easy, creamy Cashew Icing, but fair warning, you’ll want to slather it on everything!
The muffins can be stored in an airtight container for 2-3 days.
Ingredients
or95 grams of coconut sugar
or4 tablespoons of coconut oil
or1 teaspoon of ground cinnamon
or1/4 teaspoon of ground nutmeg
or1/2 teaspoon of ground ginger
or1 teaspoon of bicarbonate of soda
or2 medium carrots, grated
or40 grams of dried cranberries, unsweetened
or30 grams of walnuts, chopped
or160 grams of rolled oats
or85 grams of cashew butter (for the icing)
or85 grams of honey (for the icing)
or1 teaspoon of vanilla extract (for the icing)
or1 teaspoon of ground cinnamon (for the icing)
or1/8 teaspoon of salt (for the icing)
Preparation
1.
Preheat the oven to 180°C (Gas Mark 4). Line a muffin tin with muffin liners or prepare the silicone muffin cups. 2.
Place the oats in a high-speed blender or food processor and blitz until you reach a flour like consistency.3.
Add in all of the other muffin ingredients apart from the carrots, cranberries and walnuts. Blend until smooth. 4.
Finally stir in the carrots, cranberries and walnuts, and divide the batter equally between the 12 muffin liners. Place the tray in the oven and bake for 30-35 minutes. Once cooked through, remove the tray from the oven. Remove the muffins from the tray and place on a wire rack to cool completely.5.
Prepare the icing by microwaving all the ingredients in a bowl for 15-30 seconds, stir well and once the muffins are cool, spread evenly over all 12 muffins.
