Tender on the outside, moist and fluffy on the inside, these healthy flourless carrot cake muffins will be your new favorite snack! These quick and easy muffins have no butter, oil or flour in them but you would never be able to tell- Naturally gluten free and vegan, there's a sugar-free option AND a protein packed frosting option too!
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
To make the frosting
Pick one of the above methods, place in a small bowl and add dairy free milk to thin out to a very thick consistency. Allow to sit for 5 minutes before spreading on muffins. Refrigerate to allow to firm up.
Notes
Muffins are freezer friendly. If you do frost them, it is best to keep refrigerated at all times.