Crunchy sweet breakfast muffins, easy to make.
First boil water and let the dates soak in the hot water in a bowl for about 15 minutes.
Heat the oven to 180°C top/bottom heat.
Put the coarse rolled oats in a blender/food processor and grind them into coarse oat flour.
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.
Now mix in the fine rolled oats, plant-based milk, raspberries and cocoa nibs with a spoon.
Divide the mixture into muffin tins and bake in the oven for about 18 minutes.
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