Simple ingredients like oats, nuts, carrots, and maple syrup come together to make the most irresistible (and secretly healthy) carrot cake muffins. Top them with vegan cream cheese frosting, or just a sprinkle of coconut sugar.
2 1/2 cups rolled oats (certified gluten free)
2 tablespoons flax meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups almond milk
1/3 cup cashew butter
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons pure maple syrup
1 1/2 cups grated carrots (2-3 large carrots)
1/2 cup chopped walnuts, plus more for garnish
1/2 cup raisins
1/3 cup unsweetened shredded coconut
DAIRY-FREE CREAM CHEESE FROSTING (OPTIONAL)
1/2 cup dairy free cream cheese, room temperature
1/4 cup dairy free butter, room temperature (I like Miyoko's)
1/2 teaspoon vanilla extract
1 cup organic powdered sugar
Preheat the oven to 375 degrees F. Line a muffin tin with liners. I recommend unbleached parchment liners, as they don't stick.
Place the oats into a blender and cover. Turn on and blend until the oats are as finely ground as possible. Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine. Add the almond milk, cashew butter, vanilla, and maple syrup. Blend just until smooth. Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom. Fold in the grated carrots, walnuts, raisins, and coconut.