Vegan Carrot Muffins
April 19, 2019
Preheat oven to 325°F.
Line a muffin tin with a dozen liners and set aside.
In a large mixing bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt.
In a small bowl, mix carrots, maple syrup, olive oil, and flax eggs.
Add the wet ingredients to the dry ingredients and mix thoroughly until evenly combined.
Pour uniformly into the 12 muffin liners.
Place into the oven and bake for 18-20 minutes. Check with toothpick to ensure completely baked.
Prepare frosting by whisking syrup, lemon and a bit of zest.
When cooled, dip muffins into frosting and garnish with remaining zest.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
For the muffins:
For the vegan frosting:
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