Servings: 5 Muffins
Ingredients
- 300 g Carrots
- 200 g Wacker Sprouted Spelt Flour Organic
- 100 g Almonds ground
- 100 ml Vegetable oil
- 150 ml Plant milk
- 80 ml Orange juice Freshly squeezed
- 100 g Wacker date sugar organic
- 1 Pinch Salt
- 2 TL Cinnamon Ceylon
- 2 TL Baking powder
Topping
- Vegan cream
- Orange peel
Instructions
- Mix all the dry ingredients in a bowl.
- Add the liquid ingredients and mix everything together. Now grate the carrots and fold them into the batter.
- Pour the batter into a muffin tin and bake the muffins in the oven for approx. 25 minutes at 180 degrees Celsius.
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