Creative | Kids

Flourless and gluten-free carrot muffins

Ingredients:

Flourless and gluten-free carrot muffins

  • 150 g carrots
  • 2 large eggs
  • 100 g cooked lentils
  • Vanilla to taste
  • 60 g date paste
  • 75 g almond cream
  • 60 g almonds
  • 4 g baking powder
  • For the topping
  • 100 g cream cheese
  • Vanilla and sweetener to taste
  • 20 ml milk
  1. Crush all the ingredients in a blender. Distribute to the forms and bake at 180°C for 22 minutes.
  2. Unmold and cover with the topping.

By Marisel Orozco

Method:

Flourless and gluten-free carrot muffins

  • 150 g carrots
  • 2 large eggs
  • 100 g cooked lentils
  • Vanilla to taste
  • 60 g date paste
  • 75 g almond cream
  • 60 g almonds
  • 4 g baking powder
  • For the topping
  • 100 g cream cheese
  • Vanilla and sweetener to taste
  • 20 ml milk
  1. Crush all the ingredients in a blender. Distribute to the forms and bake at 180°C for 22 minutes.
  2. Unmold and cover with the topping.

By Marisel Orozco

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