Refined Sugar Free - Carrot Cake Muffins

Ingredients:

• 1 1/2 cups of all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 cup finely shredded carrots (around 1-2 carrots)

• 1/2 cup pure maple syrup

• 1 mashed ripe banana

• 1 egg

• 2 tablespoons olive oil

• 1 teaspoon vanilla extract

• 1/2 cup milk (any milk that suits you, I used cow milk)

  
  

For the icing:

• 3 heaped tablespoons of cream cheese

• 1 tablespoon of Greek yogurt

• 1/2 teaspoon vanilla extract

• 2 teaspoons of melted butter

• 2 tablespoons maple syrup

Instructions:

• Preheat oven to 180 degrees C.

• Get your muffin tins ready (oil or butter them)

• Combine and mix dry ingredients (flour, baking soda, cinnamon, nutmeg and salt)

• Add in wet ingredients (carrots, maple syrup, banana, egg, oil, yogurt and vanilla)

• Divide batter evenly between muffins, cups, or liners. Bake for 18-20 minutes

• Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

• Make the icing while you wait (pop all the ingredients into your mixer).

• Once muffins are completely cool, you ice them.