Carrot Cake Muffins with Maple Orange Frosting

• Produce

  • 1 cup Carrot
  • 1/2 tsp Ginger, ground
  • 1/2 cup Raisins
  • 1 tsp Zest, orange

• Refrigerated

  • 1 cup Vanilla almond milk, unsweetened

• Condiments

  • 4 tbsp Maple syrup

• Pasta & Grains

  • 1/4 cup Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1 3/4 cup Gluten-free oat flour* (or any flour
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 1/2 tsp Sea salt, finely ground
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Coconut oil * (or swap

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Drinks

  • 3 tsp Orange juice, fresh

• Liquids

  • 2 tbsp Water

• Other

  • 2 tablespoons baobab powder (optional

Found on theglowingfridge.com

Description

Ingredients

• 3/4 cup raw cashews + 2 cups boiling water
• 2-3 tablespoons maple syrup, to taste
• 1 tablespoon melted coconut oil (use refined for a non-coconut taste)
• 3 teaspoons fresh orange juice
• 1 teaspoon orange zest (or more, to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2-4 tablespoons water, only as needed
• 1 3/4 cup gluten-free oat flour* (or any flour of choice)
• 1/4 cup coconut sugar (or cane/turbinado sugar; make sure its finely ground)
• 1/4 cup oats
• 2 tablespoons baobab powder (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon finely ground sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins (or cranberries/gogi berries)
• 1 cup unsweetened vanilla almond milk (or any dairy-free milk)
• 1 cup grated carrot (about 3 medium-sized carrots; no peeling necessary)
• 2 tablespoons maple syrup (or brown rice syrup/agave nectar)
• 2 tablespoons melted coconut oil * (or swap for 2 tablespoons plain applesauce)
• 2 teaspoons vanilla extract

Directions

• Start by making the frosting - totally optional! Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender/foodprocessor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside. Preheat oven to 375 degrees F. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil). In a large bowl, whisk together dry ingredients, including raisins. In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup. Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please! Store leftovers in refrigerator.