Carrot Cake Muffins

• 200 g carrots (grated finely)
• 200 g spelt flour
• 100g ground hazelnuts
• 100g stevia or another sweetener
• 2 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 1 tsp cinnamon
• 100g unsweetened applesauce
• 50ml coconut oil
• 130 ml dairy-free milk (soya or another)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract

1. Preheat your oven to 180C. Line a 12-count muffin pan with cupcake liners.
2. Grate the carrots and set them aside.
3. Whisk together the apple sauce, coconut oil, dairy-free milk, stevia, vinegar and vanilla extract. Set aside.
4. Add the flour to the bowl. Add ground hazelnuts, baking powder, baking soda, a pinch of salt, cinnamon and mix everything.
5. Pour the wet mixture into the flour mixture and mix briefly until just combined. Then fold in the grated carrots.
6. Divide the batter into the prepared muffin cups and bake in the oven for 25 minutes.
7. Allow the muffins to cool down.
8. Add whipped cream and sprinkle over pistachios and marzipan carrots for decoration (optional).
9. Enjoy !