Ingredients

Wet Ingredients: 

• 1/3 cup unsweetened applesauce
• 2 flax eggs
• 1/3 cup coconut oil melted and cooled
• 3/4 cup oat milk
• 1 teaspoon vanilla extract
• 2 Tbs maple syrup
• 1/3 cup coconut sugar

Dry Ingredients: 

• 1 1/2 cup gluten-free oat flour
• 1/3 cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 tsp sea salt
• 1/3 cup chopped walnuts
• 3/4 cup grated carrots

Icing: 

• prepared icing of choice - I like the Simple Mills vanilla icing
• 1/4 stick of vegan butter (I like Miyokos)

Instructions

1. Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
2. Prepare the flax egg by adding 2 Tbs ground flaxseeds with 6 tablespoons of water in a small bowl and refrigerate for 5 minutes.
3. While the flax egg is in the refrigerator, add the applesauce, melted coconut oil, oat milk, vanilla extract, maple syrup and coconut sugar to a bowl and whisk together.
4. Add in the flax egg and combine.
5. In a separate bowl combine the oat flour, almond flour, baking powder, cinnamon, sea salt, chopped walnuts, and grated carrots. Mix well to combine.
6. In a large bowl, combine the wet and dry ingredients and whisk until thoroughly mixed.
7. Add about 1/3 cup of batter to each cupcake tin and bake for 20-25 minutes.
8. Once cooked through, remove from the oven and allow the cupcakes to cool.
9. Melt 1/4 stick of butter in a bowl and add in the prepared icing. Whisk thoroughly until you get a soft, fluffy texture.
10. Ice each cupcake and option to top with additional chopped walnuts and cinnamon. Best enjoyed within 2-3 days.