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Breakfast-Muffins Auto translated

Name: Breakfast-Muffins
Prep time: 35 min
Cook time: 18 min
Yield: 6
Ingredients: 70 g Dates; 70 g fine rolled oats; 100 g coarse rolled oats; 1 tbsp. (Hazelnut) nut puree; 1 UNIT Banane; 25 ml Vegetable milk; 1 Tsp. Apple cider vinegar; 1 Tsp. Baking powder; 0 handful frozen raspberries; 1 handful Kakaonibs

Easy 16 February 2021

Preparation time

35 min

Cooking time

18 min

Crunchy sweet breakfast muffins, easy to make.

Ingredients for

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