Vegan Carrot Muffins
April 19, 2019
Line a 12-cup muffin tin. In a bowl add flour, baking soda, cinnamon, nutmeg, ginger and salt, and set aside.
In a separate large bowl, add carrots, maple syrup, olive oil, flax mixture. Whisk to combine wet ingredients, then slowly stir in almond milk and flour mixture until just combined.
Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes at 320°F or until toothpick inserted into the middle comes out clean.
To make the frosting, place Violife just like Cream Cheese in a bowl and lightly whisk while adding the maple syrup and some lemon juice and zest. Dip each muffin top into the frosting and sprinkle with some more lemon zest to serve.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
For the muffins:
For the vegan frosting:
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