At first glance these seem to be perfect resolution gone pesky gluten...careful though, as they are also super tasty!


  • 300 g ground almonds
  • 2 tsp baking powder
  • 100 g sugar
  • 1 tsp cinnamon
  • 1⁄2 tsp ginger
  • 1 pinch nutmeg
  • 250 g carrots
  • 1 tbsp lemon juice
  • zest of 1 organic lemon
  • 80 g soft butter + a little for the tin
  • 4 eggs
  • 1 pinch of salt
  • 100 g white chocolate coating
  • 2 tbsp chopped pistachios


  1. Preheat the oven to 180 °C convection oven and grease the muffin tin.
  2. Mix the almonds, baking powder, sugar, cinnamon, ginger and nutmeg in a large bowl.
  3. Peel and finely grate the carrots, mix with the lemon juice and zest.
  4. Beat the butter until creamy.
  5. Separate eggs and add one yolk at a time to the butter and stir.
  6. Add the butter mixture to the almond mixture together with the carrots.
  7. Beat the egg whites with a pinch of salt until stiff and fold in.
  8. Pour the batter into the tin and bake in the oven on the middle shelf for about 30 minutes.
  9. Remove from the tin and leave to cool completely.
  10. Melt the chocolate coating in a bain-marie and decorate the muffins with it and pistachios.
Recipe : Elisabeth Beckers


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