Peel the carrots and the apple, then blend them with the almond milk.

Add the oat flakes and blend until smooth.

Stir in the ground almonds, ground hazelnuts, chopped dark chocolate, cinnamon and vanilla.

Grease the muffin tin with a little coconut oil and divide the batter between the cups.

Bake in a preheated oven at 150 °C for about 30 minutes, until golden.

Let cool in the tin or on a wire rack, then decorate as you like: quark with chocolate sprinkles, or grated carrot with walnuts.