Carrot Cake Muffins

It’s seasonal, full of vegetables, and a great idea for breakfast or dessert! The frosting is made with coconut cream for those of you avoided dairy, but can easily be swapped with a dairy frosting for those of you who enjoy it! Just swap the coconut cream concentrate for cream cheese, and swap coconut milk for whole milk, and you should be good!

Yields: 1 dozen muffins

Ingredients

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners, or grease the tin with coconut oil, butter, or shortening.

Place the dates in a bowl and sprinkle about 1/2 cup of warm water over them. Soften in microwave on half power for about a minute.

Make sure the shredded carrots are dry, and if they are moist, pat them dry with paper towels and set aside.

Place the dates, eggs, and honey in a food processor and blend for 30 seconds. Add the almond flour, baking soda, cinnamon, nutmeg, and salt, and process again for 30 seconds.

Place the dried carrots in the processor and pulse 2 or 3 times to blend, or blend by hand if you want to keep the structural integrity of the carrots more intact.

Divide batter evenly among each muffin cup, making sure you do not fill more than 2/3 of each cup. Bake for 28-31 minutes.

While the muffins are baking, decide if you'd like frosting, and then decide yes. Place all of the frosting ingredients in a stand mixer and blend on low until combined, or use a hand mixer and a slip-proof bowl and blend on low until just combined. Add more coconut cream concentrate if it looks thin, and add more coconut milk if it seems thick, and feel free to add a little more honey to your taste. The frosting will solidify once stored in the refrigerator.

Cool in the pan for at least 20 minutes before adding any frosting.