Carrot Pumpkin Guilt Free Muffins | Foodtalk

Ingredients

• 120gr peeled carrots & grated
• 2 tablespoons pumpkin purée
• 100 gr self-raising gluten-free flour
• 50 gr ground almond
• 50 gr vegetable oil
• 50 gr sweetener (I’ve used xylitol)
• 50ml oat milk ( you can replace with any other plant based milk)
• 1 teaspoon baking powder
• 1 egg
• 1 teaspoon ground cinnamon
• almond flakes for decoration (optional)