The best carrot muffins (Warning: highly addictive)

These delicious muffins are very healthy and keep you full for a long time because they contain a lot of fiber. They taste great even without the creams and are a great snack on the go.

What you need:

For the dough (6 pieces):

• 75 g carrots
• ½ apple (65 g)
• 50 g ground nuts
• 40 g chopped walnuts
• 40 g date syrup
• 30g chopped Sukkary dates
• 90 mL almond milk
• 30 g coconut oil
• 100 g buckwheat flour
• 1/2 pack cream of tartar baking powder
• Zest of ½ an organic lemon
• ½ tsp cinnamon
• pinch of nutmeg
• pinch of salt

Sweet avocado cream:

• 1 avocado
• 2 dates
• 1 tsp date syrup
• 1 banana (frozen)
• 1 tsp Matcha

Coconut-banana cream:

• 1 frozen banana
• 1 tbsp lemon juice
• 45 Coconut butter
• 1 tsp vanilla extract
• 1/4 orange peel

And here's how it works:

1. Finely grate the carrots and apple, or purée them together with the almond milk. Then mix and stir all the ingredients until a smooth batter forms. Place the muffin cups in a muffin tin and divide the batter evenly among the 6 cups. Bake at approximately 160°C (325°F) on the middle rack for 30 minutes, or until golden brown.
2. For the creams, simply place the ingredients in a high-powered blender or food processor and blend until creamy. It's important that the banana has been in the freezer for at least 2 hours. It's best to freeze it in small pieces so the blender can process it more easily.
3. Once the cupcakes have cooled, cut them apart, spread the cream inside, and then refrigerate.

Here you'll find our favorite healthy recipes.