Carrot Cake Muffins With Cashew Icing
The weekend is relaxing with a good, healthy muffing that seems a little naughty but is good for you.
Save these for a weekly treat — making sure you have enough stocked up in case the family decides they need one too.
Here’s to a weekend made for fun, making treats for the week ahead.
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Carrot Cake Muffins With Cashew Icing
« Dairy-Free « Meal-Prep « Vegan « Contains Nuts « Makes 12
« Prep: 15 min « Cook: 35 min « Kcal: 193 « Carbs: 27 « Protein: 5g « Fibre: 3g
What you need
½ cup (95g) 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 (40g) cranberries, dried, unsweetened
¼ cup (30g) walnuts, chopped
For the muffins:
2 cups (160g) rolled oats
2 bananas, ripe
2 eggs
For the icing:
