Carrot muffins with hazelnut and zesty cocoa H2 cream.

Ingredients:

(Makes 6-7 muffins)

- 1 carrot

- 2 tablespoons ground flaxseed

- 2 teaspoons agave or maple syrup

- 2 tablespoons coconut oil

- 90g oat flour

- 120 ml plant-based milk

- 2 teaspoons baking powder

- H2 Zesty Hazelnut and Cocoa Cream

- Orange zest to taste

- Cinnamon to taste

Preparation:

1- In a bowl, mix 2 tablespoons of ground flaxseed with 8 tablespoons of water. Stir well and wait for 5 minutes until it thickens.

2- Place the carrot in a blender. Add the flaxseed eggs, agave, cinnamon, and coconut oil. Blend well until you get a creamy mixture.

3- Transfer the mixture to a bowl. Add oat flour, milk, and finally, baking powder. Stir well.

4- Distribute the mixture into muffin molds and bake in a preheated oven at 180ºC until golden brown, approximately 15 minutes.

5- Remove from the oven and let it cool. Unmold and serve with H2 Zesty Cream, orange zest, and hazelnuts.