- 100 gram Grated carrots
- 100 gram Almond flour
- 100 gram Half-whole wheat flour
- 2 tablespoons Almond butter
- 3 tablespoons Coconut oil
- 17 cl Almond milk
- 1 tablespoon Cinnamon
- 50 gram Coconut sugar
- 5 gram Baking powder
- 1 Handful Chopped walnuts
Preheat your oven at 350F.
Mix all the dry ingredients together. Mix all the wet ingredients together. Then mix both and add the grated carrots.
And the chopped walnuts and stir to combine everything.
Transfer to a muffin pan and bake for 20 to 25 minutes at 350F until a toothpick inserted into the center comes out clean.
Let cool for an hour and add some sugar-free coconut yogurt on top and chopped walnuts.