Carrot Cake Muffins with Creamy Lemon Topping

Here are the preparation instructions to make Niomi’s delicious Carrot Cake Muffins with Lemon ‘Cream Cheese’ Topping:


Start by preheating the oven to 175C.
Then:

1. Mix the chia seeds and water together and set aside.




2. Remove the stones from the dates and use the back of a fork to mash them into a paste.




3. In a large mixing bowl, combine all of the other ingredients (apart from the chia seeds) and keeping some crushed walnuts and grated carrots aside for decoration at the end.




4. Stir in the date paste and the chia seed mixture into the bowl.




5. Spoon into muffin cases and bake for 30 minutes. Makes approx. 9 muffins.




6. Allow to fully cool before adding the topping.

To make the Creamy Lemon Topping:

1. Soak the cashews in water for at least an hour (or overnight if you can).




2. Drain the cashews and place into a food processor. Pulse until the cashews are broken up.




3. Add the remaining ingredients and blend for a few minutes until smooth and creamy.




4. Transfer into a bowl and refrigerate for 10 minutes, while the cakes cool too.




5. Spoon onto the cooled muffins and sprinkle crushed walnuts and grated carrots on top.

Watch Niomi’s video to learn more: What I Eat In A Day.


Source: Niomi Smart