Ingredients

The following ingredients have 12 Servings
  • 1 cup + 2 tablespoons oat flour (don't have oat flour? Make your own by grinding oats in your food processor or blender!)
  • 1 cup packed almond flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 teaspoon baking soda
  • 2 eggs (at room temperature)
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or milk of your choice)
  • 2 tablespoon coconut or avocado oil (melted if using coconut)
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • 1 ¼- 1½ cups grated carrots (I used my food processor but you can grate them for smaller pieces)
  • ¼ cup chopped nuts (walnuts or pecans are great)
  • ½ cup raisins
  • 1/3 cup crushed pineapple very well drained (optional)
  • 6 wedges Laughing Cow Creamy Light Cheese (sub Dairy Free Cream Cheese if dairy free)
  • ½ teaspoon vanilla extract
  • 5-6 tablespoons Organic Powdered Sugar

Instruction

  • Preheat an oven to 350 degrees and line a cupcake tin with parchment liners.
  • Mix oat flour, almond flour, salt, spices, and baking soda in a medium sized bowl.  
  • In a separate small bowl, beat eggs, then whisk in maple syrup vanilla, almond milk, oil and apple cider vinegar. 
  • Mix wet ingredients into the dry ingredients and mix just until combined - overmixing will affect the texture! 
  • Fold in your mix-ins of choice.  
  • Using a cookie scoop or ¼ measuring cup, scoop the batter evenly into 12 muffin tins.  
  • Bake for 16-20 minutes or until a toothpick comes out clean and the muffins are set.  **If you use the pineapple, this may take a little longer. 
  • While the muffins are baking,  combine laughing cow cheese, vanilla, and powdered sugar.  Whip the frosting lightly with a hand mixer or in a stand mixer.  You could also just use a whisk if you don’t have anything else. Allow frosting to  chill in the fridge.
  • After muffins are done baking, allow them to cool completely before frosting or enjoying. This is especially important if you use the pineapple!
  • Frost each cupcake with ~2 tsp of the frosting and enjoy!  These are also delicious without the frosting if you want a less sweet muffin.