Carrot and cottage cheese muffins

Remove the baking pan from the oven and preheat the oven to 180°C with heat from above and below. Arrange the muffin tins on the tray. Recommendation: put paper capsules in the cavities.

Date paste: pit the dates and soak for 20 minutes. In a grinder or blender, grind the dates with some of the soaking water until a homogeneous texture is obtained.

Beat the eggs in a bowl until a frothy mixture is obtained.

Add the cottage cheese, 2 tablespoons of coconut oil (melted) and the date paste to the eggs.

Mix the flour, cinnamon and baking powder in a bowl and add to the mixture. Recommendation: sift to make the muffins fluffier.

Grate the carrot and grind (chop the walnuts very small) and add both to the mixture.

Fill 2/3 parts of each capsule and bake for 15-20 minutes at 180°C. Tip: to know if they are ready, prick with a stick and if it comes out dry, they are ready.

Remove the muffins and let them cool to room temperature. Can be served as is or with banana frosting. Frosting: 1/2 ripe banana and 140gr of cottage cheese.