Carrot Cake Muffins

GLUTEN FREE MUFFINS

These muffins are so delicious, they are gluten free, vegan and refined sugar free! They are moist, fluffy and just the perfect texture! Bonus: they make your house smell absolutely amazing!!

If you don’t feel like making the icing, these muffins taste amazing with or without!! Also, thye are so good with some chocolate chips added as well!

---

INGREDIENTS

1 1/2 cups plain flour (GF)
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp clove, nutmeg & ginger
1/2 cup coconut sugar
1/2 cup pumpkin purée
1/3 cup almond butter
1/4 cup maple syrup
1/2 tsp vanilla paste
2 tbsp neutral tasting oil
1/3 cup chopped walnuts
1/4 cup chocolate chips / raisins

Icing:
1 cup cashews (soaked)
1/2 cup coconut cream (hard)
1/4 cup maple syrup
1 tsp vanilla paste
1/2 tsp sea salt

---

DIRECTIONS

Pre-heat oven to 180C.
Sieve dry ingredients into a bowl.
Mid wet ingredients together in a bowl.
Add wet into dry and mix well.
Add in walnuts and choc chips/raisins.
Pour into muffin tin.
Bake In oven for 20 mins.
For the Icing - Place all ingredients into a blender and pulse on high until smooth. Adjust sweetness to taste.
Place in the fridge to set for 1-2 hours.
Allow the muffins to cool completely before topping with cream.

NOTE
These muffins taste amazing with or without the icing.