Carrot Cake Muffins

(Makes 12)

Muffin Batter
1 cup oat flour
½ cup almond flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ cup coconut sugar or date sugar
2 eggs
¼ cup light olive oil or melted coconut oil
¼ cup Greek yogurt
2 medium carrots, shredded
½ cup pecans, crushed

Frosting
150g light cream cheese
2 tbsp Greek yogurt
1-2 tbsp honey or maple syrup
½ tsp vanilla extract
½ tsp lemon juice

Method
Preheat oven to 180°C, grease or line a muffin tin.
Beat eggs, oil, yogurt, and sugar until smooth.
Fold in oat + almond flour, baking soda, baking powder, and cinnamon.
Stir in carrots and pecans.
Divide batter into muffin tin (about ⅔ full each). Bake for 18-20 mins, until a skewer comes out clean.
For frosting, beat cream cheese + yogurt until smooth, then stir in honey, vanilla, and lemon juice. Spread or pipe on cooled muffins.

Storage
Fridge: Keep in an airtight container for 4–5 days.
Freezer: Freeze unfrosted muffins for up to 3 months. Defrost overnight or warm in oven 5 mins. Add frosting fresh (or freeze frosting separately in small tubs).