Soft, fluffy, and perfectly moist, these chocolate chip carrot cake muffins are one-bowl and will be ready in no-time. Not to mention, they are vegan and healthier than your average muffin.
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners. In a small bowl, combine flax seed meal and water. Set aside for 5 minutes to thicken. In a liquid measuring cup, whisk together non-dairy milk and apple cider vinegar. Let sit for 5 minutes. to curdle (this creates a vegan "buttermilk" that aids with leavening).
In a large mixing bowl, mash ripe banana with flax egg until mostly no clumps remain. Whisk in milk mixture, maple syrup, and vanilla extract until smooth. Add flours, baking soda, spices, and salt. Using a wooden spoon or spatula, stir to combine until a thick, but pourable batter forms. Fold in chocolate chips and shredded carrots.
Fill each muffin liner ¾ full. Bake for 28-30 minutes until toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire cooling rack to cool completely.
While muffins are cooling, prepare the cashew frosting. To a high-powered blender, add soaked cashews, non-dairy milk, and maple syrup. Blend until thick and creamy.
Once muffins are cooled, top generously with cashew frosting.