Mini Carrot Cake Muffins with Cream Cheese Frosting

For the muffins: Mix the flax egg, almond butter, milk, cinnamon, baking soda, rolled oats, liquid coconut oil, crushed carrots, coconut sugar, and white all-purpose flour together in a bowl until combined. Pour into muffin tins. Bake at 350°F (175°C) for 15-20 minutes. For the frosting: Mix maple syrup, vegan cream cheese, and vegan vanilla yogurt together.