Instructions

1. 1

   Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 12-hole muffin tin with paper cases.

   
   

2. 2

   Put the carrots in a small pan of water; boil for 10 mins, or until soft. Drain and set aside to cool a little.

   
   

3. 3

   In a small blender, combine the cooked carrots, oil, 175ml maple syrup, 75ml milk and 1½ tsp vanilla; blitz to a purée.

   
   

4. 4

   Put the oat flour, almonds, cocoa powder, ½ tsp cinnamon, bicarbonate of soda and baking powder in a mixing bowl and stir to combine. Make a well in the centre; crack in the eggs, then add the carrot purée and mix in. Divide the mixture between the muffin cases.

   
   

5. 5

   Put the peelings in a bowl with 25ml maple syrup and a pinch of cinnamon. Toss to coat, then spread on a baking tray lined with baking paper. Put the muffins and peelings in the oven. Bake the muffins for 12-13 mins until risen; give the peelings a further 3-5 mins until caramelised. Leave both to cool.

   
   

6. 6

   For the ganache, melt the chocolate in a heatproof bowl over a pan of gently simmering water; whisk in 60ml milk, 1 tbsp syrup, 1 tsp vanilla and a pinch of salt until combined. Spread the muffins with the ganache; decorate with candied peel.

   
   

Ingredients

• 200g baby carrots, peeled and roughly chopped (peelings reserved)
• 2 olive oil
• 200ml maple syrup, plus 1 tbsp
• 135ml milk (dairy free if required)
• 2½ tsp vanilla extract
• 90g oat flour (gluten free if required)
• 90g ground almonds
• 40g dark cocoa powder
• ½ tsp ground cinnamon, plus a pinch
• 1 tsp bicarbonate of soda
• ½ tsp baking powder (gluten free if required)
• 2 large eggs
• 1 tsp apple cider vinegar
• 100g 70% dark chocolate, chopped (dairy free if required)

Makes 12

Total time required 50 mins

• Preparation time: 35 mins
• Cooking time: 15 mins