Carrot Cake Muffins with Grapefruit Frosting
Ingredients
Wet
- 2 flax eggs
- 1 banana mashed
- 1/2 cup olive oil
- 1 tsp vanilla
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 cups grated carrot
- 2 tbsp grapefruit juice
Dry
- 1 cup gf flour blend
- 1/2 cup almond flour
- 2/3 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
Add-ins
- 1 cup chopped pecans
- 1/2 cup raisins
Frosting
- 1 cup icing sugar
- 1/4 cup soft vegan butter
- 2 tbsp grapefruit juice
Preparation
Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5-10 minutes to gel.
Mash the banana and combine it with the other wet ingredients, including olive oil, vanilla, coconut sugar, maple syrup, grated carrot, and grapefruit juice, mixing until well blended.
In a separate bowl, whisk together all the dry ingredients until evenly distributed.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing.
Fold in the add-ins, such as chopped pecans and raisins, into the batter.
Spoon the batter into lined or greased muffin tins, filling each about two-thirds full.
Bake in a preheated oven at 350°F for 20-25 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool completely on a wire rack.
For the frosting, mix icing sugar, soft vegan butter, and grapefruit juice until smooth and creamy.
Spread or pipe the frosting onto the cooled muffins and serve.
Tips
Grapefruit juice can be substituted with orange juice for a milder citrus flavor.
These muffins are versatile and can be stored in an airtight container for up to 3 days or frozen for longer shelf life.
