Carrot poppy seed muffins

Carrot muffins

• 250 g raw almonds
• 50 g brown sugar
• 1 orange, zest only, no white pith
• 300 g carrots, cut into pieces (approx. 3 carrots)
• 4 eggs
• 80 g gluten free cornflour
• 1 tsp gluten free baking powder (see Tips)
• 1 pinch salt
• 1 tbsp poppy seeds
• 1 tsp natural vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 40 g vegetable oil
• 20 g sultanas
• 50 g desiccated coconut

Topping

• 6 tbsp crème fraîche
• 1 carrot, peeled into thin ribbons, for decorating
• pure maple syrup, for drizzling