Carrot cake flaxseed muffins with cashew frosting

Ingredients

Makes 6 muffins

Wet ingredients:

• 2 large pasture raised eggs

• 1/4 (57ml) cup of plant milk

• 1 tbsp of maple syrup

• 1 tsp of vanilla extract

• 3 tbsp of melt coconut oil

Dry ingredients:

• 1 cup (115g) of grated carrots

• 1 cup (120g) of ground flaxseeds

• 1 tsp of ground cinnamon

• 1 tsp of ground nutmeg

• 1 tsp of baking powder

Cashew fosting:

• 1/2 cup (75g) of raw cashews

• 1/2 tsp of vanilla extract

• 2 tsp of maple syrup

• 1 tsp of lemon juice

• 2 tbsp + 2tsp of plant milk 

Instructions

1) In a small bowl, soak the cashews in hot water. Set the bowl aside. Preheat the oven to 180°c, and line a muffin tray with muffin cases or baking paper.

2) In a medium bowl, combine all of the wet ingredients: eggs, milk, maple syrup, vanilla and coconut oil, then incorporate the dry ones: carrots, flaxseeds, cinnamon, nutmeg and baking powder. 

3) Fill the muffin cases to the top with the mixture (I do two scoops of an ice cream scoop). Bake the muffins in the oven for 40mins. Once baked, remove the muffins, in their cases, from the tray and let cool.

4) While the muffins are cooling, make the frosting. Drain the cashews and blend them with the vanilla, maple syrup, lemon juice and milk, in a blender until smooth. Top the muffins with the cashew frosting, and a bit of grated carrots.

* You can add walnuts to the mixture if you like.

The muffins will keep in the fridge for a week. Warm them up in the oven before eating.