In a bowl, combine the grated carrot, egg, vanilla extract, honey, and coconut oil, then mix with a hand whisk. Add the dry ingredients: oat flour (which is ground oats), baking powder, ground cinnamon, and rolled oats. Gradually add the coconut milk, mixing until you achieve a cake batter-like consistency. Pour the batter into muffin molds and bake in the oven at 180°C (350°F) for 25 minutes, or until golden brown on top. For the frosting, mix Greek yogurt, maple syrup, and lemon zest. Once the muffins have cooled slightly, spread the frosting over them and top with beet and carrot granola.
