0.5 cup unsweetened applesauce (plus 1 tablespoon)
0.5 cup finely grated carrot
0.33333333333333 cup maple syrup
0.25 cup coconut sugar
2 tablespoons avocado oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups gluten free oat flour
1 tablespoon baking powder
1 teaspoon cinnamon
0.25 teaspoon baking soda
0.25 teaspoon salt
1 cup Cashews (soaked overnight)
0.25 cup melted coconut butter (see notes for melting methods)
1 tablespoon maple syrup
2 teaspoons lemon juice
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
In a bowl, whisk together all of the wet ingredients.
In another bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry and gently stir to combine.
Using a 1/3 cup measure, ladle the batter into the liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool on a baking rack.
Once the muffins are cooled completely, drain and rinse the soaked cashews. Add them to a high speed blender along with the coconut butter (see notes for melting methods), maple syrup, and lemon juice. Blend until completely smooth, scraping down the sides and using a tamper as needed. Frost the muffins and serve.