Carrot Cake Muffins With Cashew Icing

50 Minutes

Ingredients

For the muffins:

For the icing:

Prep Time:

Minutes

Cook Time:

Minutes

Preheat the oven to 350°F (180°C). Line a muffin tin with muffin liners or prepare the silicone muffin cups.
Place the oats in a high-speed blender or food processor and blitz until you reach a flour like consistency.
Add in all of the other muffin ingredients apart from the carrots, cranberries and walnuts. Blend until smooth.
Finally stir in the carrots, cranberries and walnuts, and divide the batter equally between the 12 muffin liners. Place the tray in the oven and bake for 30-35 minutes. Once cooked through, remove the tray from the oven. Remove the muffins from the tray and place on a wire rack to cool completely.
Prepare the icing by microwaving all the ingredients in a bowl for 15-30 seconds, stir well and once the muffins are cool, spread evenly over all 12 muffins.

Storage: Store in an airtight container for 2-3 days.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings