My altered recipes: banana-walnut muffin recipe with cashew cream icing

Just a lovely rainy day in the kitchen today:)

The other day I came across a banana-walnut muffin recipe that I used to make and was trying to figure out how to veganize it. As I was planning all my substitutions, I got an email for minimalistbaker's vegan carrot apple muffin:http://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf.

I did make some subs so our little one could enjoy them too:

INGREDIENTS
1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup agave nectar or maple syrup (I used 1/4 c applesauce)
1/2 cup unsweetened applesauce
1/2 cup brown sugar or sub muscavado (I used 5 dates instead)
1/2 tsp sea salt
1.5 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup plain almond milk, unsweetened
1 heaping cup (packed) grated carrot
2/3 cup gluten free rolled oats
1/2 cup almond meal
1 cup + 2 Tbsp gluten free flour blend
1/4 cup raw walnuts (chopped) for topping (I added these to the mixture to add dry ingredients because of using no sugar)

And of course we had to have icing! Adapted from Rawtarian's cashew icing (http://www.therawtarian.com/raw-cream-cheese-icing-recipe):
1 1/2 cups cashews
1/2 cup water
3 tablespoons coconut oil
2 tablespoons agave nectar (again, I used dates instead)
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt

Annnnnnndddd....the verdict, judged by the dessertaholic, the vegan, and the baby......delicious!