Carrot cake muffins

INGREDIENTS
150 g oat flour
55 g coconut oil
100 g coconut sugar
125 g apple sauce
(50 ml almond milk)
2 tsp cinnamon
1 tsp baking soda
1 tbsp lemon juice
80 g shredded carrot
handful of walnuts
1 Lovechock Bliss


MAGIC
Preheat the oven to 175 C and line a tray with cupcake molds.
In a large bowl, stir together the oat flour, coconut sugar, cinnamon and baking soda.
In a smaller bowl, mix together the melted coconut oil, apple sauce, (almond milk) and lemon juice.
Fold the wet ingredients through the dry ingredients.
Mix through the shredded carrots, chopped up walnuts and Lovechock chunks.
Divide the batter among 10 cupcake molds and place it in the oven for around 30 minutes.
Let it cool for at least an hour before serving.