Quantity: 12 pcs


Boil the lentils for 10 minutes and then drain. Sift the flour into a bowl and mix in the baking powder, vanilla and cinnamon. Mix together the ground flaxseeds and 3 tablespoons of water and let the mixture thicken for a few minutes. Blend applesauce, drained lentils, coconut oil and sugar. Add the blended mixture, finely grated carrot, linseed mixture, water to the bowl of dry ingredients and mix everything into a dough. Add a little water if necessary. Divide the dough into muffin tins and bake in a preheated oven at 180 degrees for 20 minutes until the muffins have risen and are nicely golden on top. Transfer to a wire rack to cool.

Whip cream, cranberry powder and, if desired, sweetener. Add the whipped cream to the cooled muffins and enjoy.

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