VEGAN Carrot Cake Muffins
yields 18 medium sized muffins
2 cups of barley flour (or whole wheat flour)
 2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
1 1/2 cups grated carrots
1 cup of coconut milk
1 cup of applesauce or grated apples
1 cup of  maple syrup
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 cup crushed walnuts (optional)
Preheat oven to 350*
In a large mixing bowl combine the dry ingredients. Now in a medium bowl, combine all the wet ingredients.
Slowly add the wet ingredients in with the dry, stir to combine.

With an ice cream scoop (or spoon), add batter into either a well greased muffin tray or into unbleached baking cups.

Bake for 15-18 minutes or until a fork inserted comes out clean. Allow to cool for 30 minutes before eating.

A bit of advice, you may want to make a double batch of these since they seem to go rather quickly… My mother, sister and cousin were over when I made them and by the next morning, there were none left. Between those three, my husband, my daughter and myself all 18 muffins were gone! Poor Reid does not get to try any until his birthday, and even then it will be a special treat that he will not get again for awhile.

These muffins can also be made into a cake for a first birthday party or any celebration!

Maple Cream Cheese Frosting

– 1/2 cup Tofutti cream cheese

– 1 1/2 Tbs. maple syrup

– 2 Tbs butter (softened)

– 1/2 tsp. vanilla

Combine with hand mixer.