These little muffins from guest blogger Shannon 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
I’m always looking for ways to bake healthier treats and these gluten-free morning muffins definitely fit the bill. Made with oat flour, warming spices like nutmeg, ginger and cinnamon, grated carrot, applesauce, chewy raisins and superfruit Baobab Powder (my new fave superfood). It’s tangy, sweet, citrus-y caramel taste makes it pair well in all sorts of recipes – from simple smoothies to creative treats like these Carrot Cake Muffins.
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 375 degrees F. 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 refrigerator.