Carrot & Apple Flax Muffins with Cashew Cream Frosting

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While putting my flaxseed meal into mason jars for storage, I noticed a muffin recipe on the back of the flax bag. Well clearly I had to try it!

Since the recipe wasn’t vegan, I changed a few ingredients around and was happily surprised by the result. They were quite a hit at my Friday Night painting party. 🙂

Carrot & Apple Flax Muffins with Cashew Cream Frosting

Recipe adapted from Bob’s Red Mill’s Bran Flax Muffin Recipe

1. Muffins


  • 1.5 cups whole wheat flour
  • 3/4 cup flaxseed meal
  • 3/4 cup oat bran
  • 3/4 cup brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 4 medium carrots, shredded
  • 2 medium apples, shredded (I did not peel them)
  • 1 cup raw almonds, chopped
  • 2 tbl chia seed
  • 6 tbl water
  • 1 cup unsweetened plant-based milk (soy, almond, rice, etc.)
  • 1 tsp vanilla extract

What to do: 

  • Preheat your oven to 350 degrees.
  • In a large mixing bowl combine the flour, flax, bran, sugar, baking soda, baking powder, salt, and cinnamon. Stir to incorporate everything.
  • In a food processor shred the carrots and apples. Add them and the chopped almonds to the dry ingredients. Mix to combine.
  • In a small bowl combine the chia seeds and water to create a chia “egg”. This is your eggs replacer. Allow this to sit for about 5 minutes, for the seeds to absorb the water.
  • Add the chia “egg”, milk, and vanilla extract to a medium bowl, and stir. Now you can add the wet ingredients into the large bowl with the dry.
  • Give the batter a final stir, and start filling some muffin tins!
  • Cook the muffins in the oven for around 20 minutes. While the muffins are baking, prep the frosting recipe as follows.

2. Frosting:


  • 1.5 cups raw cashews, soaked for 4 hours
  • 1 tbl fresh lemon juice
  • 1 tbl coconut oil (room temperature or melted)
  • 1/3 cup liquid sweetener of choice (agave, maple syrup, or honey (though not vegan))
  • splash of water

What to do:

  • Place all ingredients in a high powdered blender (I use a Vitamix), and blend until smooth. I stuck the frosting in the refrigerator while the muffins finished cooking to let the frosting thicken a bit.


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