for the carrot cake muffins: 120 g spelt or oat flour 1 teaspoon baking powder ½ TL Soda ½ tsp cider vinegar 100 ml maple syrup 150 ml almond milk 3 tablespoons peanut purée (almond or cashewmus works just as well) 1 Msp. Bourbon vanilla (or 1 drop of vanilla oil) 1 ripe banana 1 medium carrot 6 walnuts
for the dark chocolate almond butter frosting: 6 tablespoons of nutmeg 12 tablespoons oat milk 2 tablespoons honey 8 tablespoons cocoa powder
Preheat oven to 180 degrees top/bottom heat (160 degrees Circotherm).
Mix spelt flour, baking powder, salt and baking soda. Add cider vinegar and stir again.
Peel banana and mash with a fork. Add to the flour mixture.
Wash carrot thoroughly and grate finely with a rasp.
Add maple syrup, almond milk, mashed banana, grated carrot, peanut purée and vanilla to the bowl.
Coarsely chop the walnuts. Also fold into the dough.
Stir the dough to an even mass and either grease a muffin tin or place paper cups in the bowls.
Divide the dough into 12 moulds of the muffin tin.
Bake at 180 degrees top/bottom heat for 40 minutes.
Meanwhile, prepare the desired frosting:
For the vanilla frosting, beat soft butter, icing sugar and a little vanilla with a mixer until creamy. Pour into a piping bag and decorate muffins.