For the wet ingredients:
1 medium zucchini
1 cup shredded carrot
1 ripe mashed banana
½ cup pure maple syrup
1/3 cup coconut oil, melted and cooled
1 teaspoon vanilla extract
For the dry ingredients:
1/2 cup oat flour
1/2 cup tapioca flour
3/4 cup almond flour
1/2 cup shredded unsweetened coconut (not the large flakes)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
For the mix-ins:
⅓ cup chopped walnuts
⅓ cup raisins
For the frosting (optional):
⅔ cup raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
6 tablespoons maple syrup
3 tablespoons lemon juice
Preheat the oven to 350 Degrees F.
In a muffin tin, add greased muffin liners.
Shred and measure out zucchini, then place in a cheese cloth and squeeze out the excess moisture.
In a large bowl, mix together the wet ingredients, and in a separate bowl whisk together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold in the chopped walnuts and raisins.
Divide the batter evenly amongst the muffin liners and bake for around 25 minutes (or until a knife comes out clean when you place it through the center of the muffin). Allow the muffins to cool for 10-15 minutes before frosting them.
To make the frosting, start by draining the soaked cashews and add to a food processor with the maple syrup and lemon juice.
Whisk until completely smooth, adding some plant-based milk to thin out if necessary.
Frost the muffins once they have cooled completely.