Quinoa almond and carrot muffins

Serves 12
Preheat oven to 170°C

3 eggs
125 g cane sugar
100 ml soy milk
100 ml soy oil
150 g quinoa flour
100 g slightly roasted and freshly ground almonds
½ tsp baking powder
25 g bittersweet chocolate finely chopped
60 g fresh grated coconut
Fresh mint leaves
250 ml whipped cream, optional

Beat the eggs with sugar until light and frothy. Add soy milk and soy oil, stir. Fold in quinoa flour, almonds, and baking powder. Add coconut and chocolate and fold in.Spoon mixture into muffin form and bake in the oven for 15-18min

Serve
With fresh whipped cream and garnished with a mint leaf.