These little muffins make for a perfect wholesome snack, breakfast or “treat” by slathering on the decadently rich maple-orange cashew frosting, which is much easier to make than it sounds!skip to the recipe
Recipe by guest blogger theglowingfridge.com
Start by making the frosting - totally optional!
Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender or food processor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside.
Preheat oven to 190C. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil).
In a large bowl, whisk together dry ingredients, including raisins.
In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup.
Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please!
Store leftovers in the fridge for the best results.