Ingredients

Dry Ingredients:
½ cup chickpea flour
½ cup almond flour
½ cup buckwheat flour
2 tbsp vanilla protein powder
2 heaped tbsp cinnamon
1 tsp nutmeg (add spices to taste)
1 pinch salt
1 tsp baking powder
¼ tsp baking soda
2-3 tbsp coconut sugar
Handful walnuts (chopped)
Handful sultanas

Wet Ingredients:
1 cup almond milk
¼ cup apple puree
1 heaped tbsp Mayver’s Almond Butter
1 tbsp extra virgin olive oil
2 carrots grated (squeeze excess carrot juice)

For the Frosting:
1 cup cashews (soaked in boiling water and drained)
1 heaped tbsp coconut yoghurt
1 tsp lemon juice
Agave
Water to thin

Method

1. Preheat oven to 170 degrees and grease mini loaves pan.
2. In large bowl, mix all the dry ingredients together.
3. Add wet ingredients and stir until thoroughly combined.
4. Fill each muffin mould to the top and bake for around 25-30 minutes until golden and cooked through.
5. In a high speed blender, blitz all cashew frosting ingredients together until smooth and creamy.
6. Put in the freezer to firm for around 30 minutes.
7. Pipe on cooled down muffins and top with your favourite extras!

Many thanks to the amazing @thenourishedbite for the recipe!