Breakfast-Muffins
Preparation time:
Baking / Cooking time:
35 minutes
18 minutes
Crunchy sweet breakfast muffins, easy to make.
70 g
Dates1 Tsp.
Apple cider vinegar1 UNIT
Banane1 Tsp.
Baking powder1 handful
Kakaonibs70 g
fine rolled oats0 handful
frozen raspberries100 g
coarse rolled oats1 tbsp.
(Hazelnut) nut puree25 ml
Vegetable milkStep 1/6
First boil water and let the dates soak in the hot water in a bowl for about 15 minutes.
Step 2/6
Heat the oven to 180°C top/bottom heat.
Step 3/6
Put the coarse rolled oats in a blender/food processor and grind them into coarse oat flour.
Step 4/6
Now add the soaked dates (without the water), the banana, the hazelnut paste, the baking powder and the apple cider vinegar and mix everything together to form a sticky dough.
Step 5/6
Now mix in the fine rolled oats, plant-based milk, raspberries and cocoa nibs with a spoon.
Step 6/6
Divide the mixture into muffin tins and bake in the oven for about 18 minutes.
