Vegan Carrot Cake Muffins with Maple Cashew Frosting
Yield: 10 muffins
Vegan Carrot Cake Muffins with Maple Cashew Frosting
Prep time: 15 MinCook time: 14 MinTotal time: 29 Min
These vegan muffins taste like a dessert, but are secretly healthy! They are loaded with fruits, veggies, nuts, whole wheat flour and no refined sugar. Aquafaba is a great addition that enables these muffins to be super light and fluffy.
Ingredients
Carrot Cake Muffins
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts
- 1 1/2 cup shredded carrots
- 1/2 cup maple syrup
- 1 cup light coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/3 teaspoon Vör Aquafaba Powder
- 3 tablespoons water
Maple Cashew Frosting
- 3/4 cup cashews, soaked 8 hours*
- 2 tablespoons coconut oil, melted
- 2 tablespoons full-fat coconut milk (optional)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- Pinch of sea salt
- 3 tablespoons water, add as needed to desired consistency
Instructions
Muffins
- Preheat oven to 425°F. Spray 10 wells of a muffin tray with non-stick spray, or line with muffin tins.
- Combine dry ingredients, and whisk together.
- Add wet ingredients and stir until just combined.
- In a separate bowl, combine Vör aquafaba powder and water. Using a stand mixer or hand mixer, whisk until hard peaks are formed.
- Fold this gently into the batter until just combined.
- Bake for 5 minutes, and then turn the oven down to 350°F and continue to bake for 9 minutes.
Frosting
- Drain cashews, and combine all ingredients into a food processor or high powered blender. Continue to blend until smooth, adding small amounts of water until desired consistency is reached.
Notes:
Muffin recipe adapted from Three Little Chickpeas Whole-Wheat Carrot Cake Muffins, and Maple Cashew Frosting adapted from Detoxinsta's Creamy Cashew Icing