Carrot Cake Muffins (Vegan & Gluten Free)

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess. In a bowl of a mixer, mix the coconut oil, sugar and vegan yogurt together for about 3 minutes. In another small bowl, mix the gluten free flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, ground cloves together in another container. Set aside. In the coconut oil mixture, add the Bob’s Red Mill Egg Replacer mix and the vanilla to combine for another 30 seconds, scraping down the bowl. Add the flour mixture to the bowl, alternating with the almond milk until finished, ending with the flour. I did it in sets of three. Fold in the raisins, shredded carrot, the coconut flakes and the walnuts to the batter with a spatula, saving some of each to top the muffins with. Fold in until combined. Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about ? way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins. Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 12 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick that comes with it) and place on a wire rack to cool completely. Whisk the powdered sugar and almond milk until completely combined and there are no lumps. If you want your glaze thinner, add a little bit more milk; if you want it thicker, add more powdered sugar. Pour glaze over the cooled muffins - about a teaspoon per cupcake. Allow to set (about 5 minutes) and enjoy!