Banana Carrot Paleo Muffins with Maple-Cinnamon Frosting

Directions

1. Preheat the oven to 350°F.
2. In a large mixing bowl combine coconut flour, shredded carrot, shredded coconut, cinnamon, baking soda, sea salt, nutmeg, cloves and ginger.
3. In a small mixing bowl whisk the eggs, vanilla extract and coconut oil until fully combined. (I used my hand mixer to do this since I did not melt the coconut oil.)
4. Break the ripe bananas into small pieces and add to the carrot mixture. Pour in the eggs and mix again with the hand mixer until all the banana pieces are broken up and mixture is well combined.
5. Stir in the chopped pecans with a spoon.
6. Line a regular 12-cup muffin tin with standard parchment baking cups for easy cleanup. Then scoop a heaping tablespoon of muffin batter into each well. Top off each muffin well with all the remaining batter once you've scooped into each cup.
7. Transfer the muffins to the oven and bake for 30 minutes.
8. Clean and dry the large mixing bowl and hand mixer. Add the butter to the bowl and use the hand mixer on a high setting to whip the butter until smooth and frothy (~5-6 minutes).
9. Add the maple syrup and cinnamon to the whipped butter and mix again with the hand mixer until fully incorporated. The frosting will change to a slightly darker shade.
10. Remove the muffins from the oven and let rest 5-10 minutes before smearing frosting over the top. You should have just the right amount of frosting for 12 standard muffins.
11. Serve warm or cold. Store leftovers in the fridge in a covered container.
12. Enjoy! :)