Carrot Cake Collagen Muffins With Cashew Icing (Paleo, Gluten-Free)

Ingredients

• 1 ½ cups blanched almond flour
• 1 carrot (, grated (roughly 2 cups, loosely packed, per carrot))
• 3 eggs (, beaten)
• 1/2 cup Bulletproof Grass-Fed Ghee (, melted)
• 1/3 cup powdered sweetener of choice
• 2 tbsp tapioca flour
• 1 scoop Bulletproof Collagen Peptide powder
• 2 tsp vanilla extract ((substitute with half as much vanilla powder))
• 1.5 tsp cinnamon
• ½-1 tsp ginger powder
• ¾ tsp baking soda
• 1 ½ cups cashews (, soaked and strained)
• ¼ cup coconut cream
• 1 tbsp Bulletproof Brain Octane C8 MCT Oil
• 1 tsp vanilla extract ((substitute with half as much vanilla powder))
• 2 tbsp powdered sweetener of choice ((or more to taste))