When I woke up yesterday morning, I had the idea to create a health-conscious muffin that is gluten-free, and sugar free at the same time.

This recipe combines the natural sweetness of carrots and applesauce for a moist, flavorful treat. If you want a wholesome snack, you just found it! These muffins are high in fiber and protein and due to the almond and nut, they have a nutty texture. You can use an egg for a fluffier texture, or omit them to make it vegan-friendly.

Ingredients:

• 7 oz (200 g) carrot (grated)
• 3.5 oz (100 g) apple sauce
• 4 oz (113 g) butter
• 3.4 fl oz (100 ml) plant-based milk
• 10 packet of sweetener (I am using this one
• 7 oz (100 g) gluten-free flour (for ex. rice flour)
• 7 oz (100 g) almond flour
• 1 pinch of salt
• cinnamon
• 1.75 oz (50 g) pecan nut (leave some for the decoration)
• 1 egg (optional)

Instructions:

1. Mix the carrot, apple sauce, butter, plant-based milk.
2. Add the almond flour, the gluten-free flour and the pecan nut gradually, then continue with the spices.
3. Mix them well.
4. Spoon the dough into muffin caps.
5. Bake it for 20 minutes on 375°F.