Carrot Cake Muffin-Cupcakes

Ingredients

Muffin-Cupcakes

• 1 ¼ cups Good Karma Unsweetened Flaxmilk with Protein (reduce to 1 Cup if using Good Karma Plantmilk)

• 1 Tablespoon fresh lemon juice 

• 1 cup gluten-free all purpose flour (oat flour works, too) 

• 1 cup almond flour 

• ⅓ cup coconut sugar 

• 2 Tablespoons flax meal

• 1 1/2 Teaspoons ground cinnamon 

• ⅛ Teaspoon ground nutmeg 

• 2 Teaspoons baking powder 

• ½ Teaspoon baking soda 

• Pinch sea salt 

• ¼ Cup liquid coconut oil, olive oil, or unsweetened applesauce 

• 2-3 Tablespoons maple syrup 

• 1 cup shredded carrots 

• ½ cup shredded or finely diced pineapple 

• ⅓ Cup unsweetened shredded coconut, optional 

• Optional addends: ¼ Cup ground walnuts, 1/3 Cup raisins 




Vegan Sour Cream Frosting

• 1 cup vegan butter, such as Miyoko’s Creamery, softened 

• ½ cup plant-based sour cream

• 1 teaspoon vanilla extract 

• 3 - 4+ cups powdered sugar