carrot cake muffins that are free of refined sugars and use carrot pulp left over after juicing carrots
preheat the oven to 175 degrees Celciun (fan-mode)
mix the sunflower oil with the eggs, greek yoghurt and maple syrup. Whisk until light and fluffy
mix the flour, baking powder and salt. Add to the wet mixture and combine well
mash the banana and add to the mixture
carefully blend in the carrot (pulp en grated), raisins, seeds, coconut and cinnamon
grease a muffin tray and divide the mixture into 12 muffins. Sprinkle the almond shavings on top
put in the oven for 30 to 40 minutes
store in an airtight container for approx. 3 days