Step 1

Preheat oven to 170°C. Line a 12-hole muffin tray with muffin wrap papers and set aside.

Step 2

Place almonds into mixing bowl and mill 2 sec/speed 9. Transfer into a bowl and set aside.

Step 3

Place sugar and orange peel into mixing bowl and mill 10 sec/speed 10.

Step 4

Add carrot and chop 8 sec/speed 5.

Step 5

Add all remaining muffin ingredients, including reserved almond meal, and combine 5 sec//speed 6, with aid of spatula.

Step 6

Spoon muffin mixture evenly into prepared muffin tray and bake for 25-30 minutes (170°C), or until a wooden skewer inserted into the centre of a muffin comes out clean. Transfer onto a wire rack to cool completely (approx. 30 minutes).

Step 7

Place 2 teaspoons crème fraîche on top of each muffin. Decorate with carrot ribbons and drizzle with syrup before serving.