Preheat oven to 400° and line 12 muffin cups with parchment paper liners. Set aside.
Next, in a mixing bowl, add the dry ingredients - spelt flour, almond flour, ground flax, baking powder, cinnamon, and salt - and whisk well to combine. Let the batter sit for ten minutes.
Next, add the eggs to a large mixing bowl and beat them until frothy. Beat in the coconut oil and maple syrup and set aside.
Then place carrots and dates into the food processor. Pulse and then blend until they are finely chopped. Add this carrot mixture to the egg mixture and stir.
Pour the carrot mixture over the dry ingredients and stir until just combined. Don’t over-mix!
Gently fold in the chopped walnuts and let the batter sit for 10 minutes.
Scoop batter into the lined muffin tin. There should be enough batter for 12 muffins with the batter filled close to the top of the well.
Bake at 400° for 5 minutes then lower the heat to 375° for 15-20 minutes. Check that a toothpick inserted in the center of a muffin comes out clean.
Take the muffins out of the oven and cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
Meanwhile, to make the icing, stir together the coconut oil and maple syrup. Add the protein powder and stir again vigorously until a thick icing starts to form. Add milk slowly, while continuing to stir until you reach your desired consistency.
Drizzle the icing overtop of the cooled muffins.