Carrot Cake Muffins

These are so yummy and they low-carb (four and a half carbs per muffin). A super treat and easy to make! We enjoy them with and without the frosting. They don’t last long in our home.

Ingredients:

· 2.5 cups almond flour

· 2 teaspoons baking powder

· 2 teaspoons cinnamon

· ¼ teaspoon nutmeg (optional)

· ½ teaspoon ginger

· ¼ teaspoon salt

· 3 Flax eggs (3 Tablespoons ground flax, 9 Tablespoons water, mix, allow to sit 5 min)

· ½ cup erythritol sweetener (I use Swerve), or Monk fruit

· 1/3 cup unsweetened plant milk (I use almond milk)

· 1/3 cup oil (avocado, almond, walnut, etc)

· 2 teaspoons vanilla extract

· 1 cup carrots, finely grated

· ½ cup walnuts, chopped

Cream Cheese Frosting

· 8 ounces of vegan cream cheese

· ½ cup vegan butter

· 1/3 cup powdered sweetener (I use Swerve)

· 1 teaspoon vanilla extract

Muffin Instructions:

1. Place all ingredients at room temp for at least 2 hours.

2. Preheat oven at 350 degrees F.

3. Grease a dozen muffin pan (or line with muffin cups)

4. In medium bowl: mix well eggs, erythritol, nut milk, oil and vanilla extract. Set aside.

5. In separate bowl: mix almond flour, baking powder, cinnamon, nutmeg, ginger and salt.

6. Stir the wet ingredients into the dry ingredients. Stir in and mix until everything is well incorporated.

7. Fold in grated carrots and chopped walnuts.

8. Divide the batter evenly into the 12-muffin pan.

9. Bake 25 to 30 minutes, until knife inserted into the middle of the muffin comes out clean

10. Cool completely before icing. I refrigerate them before icing.

Cream Cheese Frosting

1. In a medium mixing bowl: add soft vegan cream cheese, powdered sweetener and vanilla. Using an electric mixer, beat frosting at medium speed until everything is incorporated. Then increase to high speed and mix until smooth. Approximately 2 minutes. (this will work beautifully as long as the ingredients are at room temperature).

2. Load frosting into a pastry bag and pipe onto the refrigerated muffins. Alternatively, spread frosting on to refrigerated muffins with a knife.

3. Will keep in the refrigerator for a few days (if they last that long). They freeze well in zip-bags.

4. They are so yummy! Enjoy!