Ingredients
Muffins:
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1/3 cup dairy free milk (I used cashew)
- 1/4 cup honey or maple syrup
- 1 packed cup grated carrots
- 1 tsp vanilla
- 2 cups almond flour
- 1 cup gf rolled oats
- 1 tsp baking soda
- .5 tsp salt
- 2 tsp cinnamon
Frosting:
- 8 oz cream cheese, softened (I used lactose-free, can also use dairy free)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla
- 2 tbsp dairy free milk (more or less as needed)
Toppings (optional):
- chopped walnuts + cinnamon
Directions
- Preheat oven to 350F and add liners to a muffin tin.
- Beat all wet ingredients in a large bowl.
- Then add in all dry ingredients and beat again until incorporated.
- Spread evenly into 12 muffin tins.
- Bake for 20-25 minutes or until toothpick comes out clean. Note: they will be moist!
- Let cool completely.
- Beat together all frosting ingredients except the milk.
- Add the milk little by little until it’s at the desired texture.
- Spread over cooled muffins.
- Top with chopped walnuts and cinnamon.
- Store in the fridge!
