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Gluten-Free Carrot Cake Muffins With Maple Cream Cheese Frosting

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dessert vegetarian easter breakfast


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2 cups Pamela’s gluten-free baking and Pancake mix (or mix of your choice)

1 tbsp ground flax

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1 tsp allspice

1/4 tsp salt

1/3 cup maple syrup

1/3 cup melted coconut oil

1/2 cup unsweetened coconut yogurt

1/4 cup water

1 tsp vanilla extract

1 tsp almond extract

1 1/2 cups grated carrots

1 container of Tofutti vegan cream cheese

1/4 cup maple syrup

1 tsp vanilla

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