Paleo Carrot muffin

Ingredients

• 3 tbsp Hazelnut flour
• 8 tbsp Almond flour
• 4 pcs Carrots, grated
• 120 ml Olive oil
• 4 tbsp Water
• 1 tsp Baking soda
• 1 pinch Salt, table
• 1 tsp Black pepper, ground

Method

1. Preheat oven to 180°C.
2. Oil a 6-hole muffin tin with some olive oil.
3. Sprinke some salt on the grated carrots and let is stand til' it has some excess liquid on the bottom of the bowl.
4. In a large mixing bowl, add almond flour, hazelnut flour, baking soda and salt.
5. In another bowl blend oil with water and add carrots with it's excess liquid.
6. Mix the dry ingredients with the liquid ones.
7. If the batter is too dry, add some more water.
8. When well-combined, spoon the batter to muffin tin, to 2/3 full.
9. Bake for 20-25 minutes or until firm to the touch.
10. Serve when cooled to room temperature.