Prep time: 12 mins | Cook time: 15-18 mins | Total time: 30 mins

A perfect replacement for store-bought muffins! These carrot muffins are a healthy, sweet treat that you can enjoy fully, with or without the icing. Full of protein and carbs to give you energy throughout the day, these muffins are also rich in plant-based omega-3 fatty acids, antioxidants and fiber! So much goodness in a tiny snack package that is easy to bring with you wherever you go 🙂

Muffin Ingredients:

• 1 cup shredded carrots 
• 1 cup oats 
• ⅔ cup almond flour 
• 1 tsp baking powder
• ½ tsp baking soda 
• 1 tsp cinnamon 
• ¼ tsp salt 
• 1 large egg 
• ⅓ cup maple syrup 
• ¼ cup Greek yogurt 
• ¼ unsweetened applesauce 
• 1 tsp vanilla 
• 2 tbsp olive oil

Icing Ingredients:

• 3 tbsp cream cheese,
• ⅓ cup Greek yogurt
• 1 ½ tbsp maple syrup

Directions:

1. Combine all ingredients in a blender except for the carrots. 
2. Once fully blended, fold in shredded carrots. 
3. Pour into lined muffin tin. 
4. Top with chopped walnuts. 
5. Bake at 350F for 15-18 minutes or until toothpick comes out clean. 
6. Combine all ingredients for the icing together until smooth. Ice the muffins once they have cooled.
7. Enjoy!