Vanilla Coconut Frosted Carrot Cake Muffins

Preheat oven to 350ºF and grease a muffin tin with butter or oil. Place a large mixing bowl in the freezer for the coconut cream frosting.

In a medium-size bowl, beat eggs, almond milk, apple cider vinegar, sugar, and nut butter on high until frothy. Set aside.

In a large bowl, stir dry ingredients: flours, baking soda, salt, spices, carrots, walnuts, and raisins. Slowly pour wet into dry and stir until combined.

Portion batter into muffin tin, filling each about 3/4 to the top. Bake for 17–18 minutes, until golden brown around the edges and a toothpick comes out clean. Remove from oven and cool before taking them out of the muffin tin.

Make the coconut cream frosting by scooping the thick coconut cream off the top of the can, leaving the water at the bottom and saving for another use, if you wish. Place cream in a chilled large mixing bowl along with honey and vanilla and beat on high until light and fluffy, about 2–3 minutes.

Frost each muffin with about 2 to 3 tablespoons of the coconut cream frosting and use a rounded knife or spoon to create the elegant swirls. Top each with a crushed walnut and a sprinkle of cinnamon.

Serve immediately and store leftovers in an airtight container in the fridge. I haven’t tried freezing them, but if you do, I would recommend leaving the frosting off until you are ready to eat. Enjoy!