Mini Carrot Cake Muffins

Introduction

Preheat oven 180 c
In a mixing bowl, Mix the flour, baking soda, cinnamon, salt and sugar with a handwhisk
Stir the beaten eggs or flaxseed meal, oil and vanilla into the dry ingredients until fully mixed.
Fold in shredded carrots.
Grease muffin tins or use cupcake liners. Fill each up evenly as possible about 2/3 full.
Bake in a for 22-25 minutes.
Let cool in pan for 15 minutes before removing to racks to cool completely.
While waiting to cool, whisk all the icing ingredients until smooth and creamy.
Spread onto muffins when full cooled.

Ingredients

1 1/2 cup Gluten Free flour

1 1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

3/4 cup maple sugar

2 large eggs, beaten or egg free ( 2 x tablespoons flaxseed meal & 6 tablespoons of water, mix and set aside for 5 minutes)

1/2 cup pure refined coconut oil

1 teaspoon vanilla extract

1 1/2 cup shredded carrots

Icing:

1/2 cup nutellex ( dairy free butter)

2 tablespoons icing sugar

1/2 teaspoon vanilla extract

1 tablespoon oat milk