Gluten Free Carrot Cake Muffins with Dairy Free Cream Cheese Frosting

Ingredients

Muffins:

• 3 eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup dairy free milk (I used cashew)
• 1/4 cup honey or maple syrup
• 1 packed cup grated carrots
• 1 tsp vanilla
• 2 cups almond flour
• 1 cup gf rolled oats
• 1 tsp baking soda
• .5 tsp salt
• 2 tsp cinnamon

Frosting:

• 8 oz cream cheese, softened (I used lactose-free, can also use dairy free)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla
• 2 tbsp dairy free milk (more or less as needed)

Toppings (optional):

• chopped walnuts + cinnamon

Directions

1. Preheat oven to 350F and add liners to a muffin tin. 
2. Beat all wet ingredients in a large bowl. 
3. Then add in all dry ingredients and beat again until incorporated. 
4. Spread evenly into 12 muffin tins. 
5. Bake for 20-25 minutes or until toothpick comes out clean. Note: they will be moist! 
6. Let cool completely. 
7. Beat together all frosting ingredients except the milk. 
8. Add the milk little by little until it’s at the desired texture. 
9. Spread over cooled muffins. 
10. Top with chopped walnuts and cinnamon. 
11. Store in the fridge!