Carrot Cake Muffins With Cashew Icing

Makes: 12

Prep: 15 mins

Cook: 35 mins

Ingredients

¹⁄₂ cup (95g) coconut sugar

4 tbsp. coconut oil, melted

1 tsp. ground cinnamon

¹⁄₄ tsp. ground nutmeg

¹⁄₂ tsp. ground ginger

¹⁄₄ tsp. salt

1 tsp. baking soda

2 medium carrots, grated

¹⁄₃ cup (40g) cranberries, dried, unsweetened

¹⁄₄ cup (30g) walnuts, chopped

For the muffins:

2 cups (160g) rolled oats

2 bananas, ripe

2 eggs

For the icing:

¹⁄₃⅓ cup (85g) cashew butter

¹⁄₄ cup (85g) honey

1 tsp. vanilla extract

1 tsp. ground cinnamon

¹⁄₈ tsp. salt

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
193	8g	27g	5g	3g

*nutrition per serving

Directions

1. Preheat the oven to 350°F (180°C). 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 them 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.

Storage: Store in an airtight container for 2-3 days