Breakfast-Muffins Auto translated

Easy 16 February 2021
Preparation time
35 min
Cooking time
18 min

Crunchy sweet breakfast muffins, easy to make.

70 g Dates
1 UNIT Banane
70 g fine rolled oats
100 g coarse rolled oats
1 tbsp. (Hazelnut) nut puree
1 Tsp. Apple cider vinegar
1 Tsp. Baking powder
0 handful frozen raspberries
25 ml Vegetable milk
1 handful Kakaonibs
  • Step 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.

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