Carrot Cake Muffins with Creamy Maple Frosting

A mini muffin recipe to satisfy your cravings!  This recipe was developed by This Fruity Life!

Ingredients

• 1 flax egg (1 tablespoon ground flax mixed with 2 tablespoons water)
• 1/3 cup 5 Seed Butter
• 1/2 cup + 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 1 tablespoon molasses
• 1/2 cup + 2 tablespoons non dairy milk
• 1 grated carrot
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup oat flour
• 1/2 cup coconut flour
• 1/2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/3 cup chocolate chips

Directions

1. Preheat the oven to 375 degrees. Oil or line a muffin tin, or use a silicone muffin tin.
2. In a small bowl, mix together the ground flax and water, set aside to thicken for 5-10 minutes.
3. In a large bowl, mix together all we ingredients.
4. Add in the dry ingredients to the same bowl and mix until incorporated.
5. Fill the muffin tins (this makes about 10 muffins) and bake for 20-25 minutes, until slightly golden and a toothpick can be removed mostly clean.
6. Let cool before removing from pan, then enjoy!
7. Store in the fridge.

Frosting Ingredients

• 1/3 cup 5 Seed Butter
• 1/3 cup coconut butter
• 2-3 tablespoons maple syrup
• 1/2 teaspoon vanilla

Directions

1. In a small saucepan over low heat, add all the ingredients and stir continuously until incorporated and smooth.
2. Top the muffins with the frosting and enjoy!

You can also just serve them plain or add a generous scoop of 5 Seed Butter on top of a (preferably warm) muffin and it would be divine! You can also serve with frosting, vegan chocolate caramel, and chocolate chips for a more decadent treat.

Check out our line of 5 Seed Butter, with Creamy, Crunchy, Unsweetened, and Chocolate varieties!