
Breakfast Muffins

Now that the temperatures outside are dropping again, you might not always like cold cereal for breakfast. These breakfast muffins are an alternative. They contain the same ingredients as muesli. Therefore, you don’t have to go shopping for anything in particular. They are also really quick to prepare and taste delicious and healthy. If you wish, you can grate an apple into the vegan yoghurt.

Breakfast Muffins
Equipment
- blender
- oven
Ingredients
- 2 bananas, ripe also possible frozen1
- 2 cups oat flakes or oatmeal flour
- 1 sachet baking powder
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- 1 tbsp linseed, freshly ground
- 1 Brazil nut, roughly chopped
- 1 cup water
- 2 tbsp maple syrup
- 1 handful of sultanas
- 2 tbsp ground hazelnuts, optional
Instructions
- Preheat the oven to 180 °C convection.
- Mash the bananas in a blender.
- Add the oats, baking powder, cinnamon, nutmeg, linseed, Brazil nut, water and maple syrup and blend until homogeneous.
- Add the sultanas and hazelnuts and fold in.
- Divide into prepared muffin tins and bake for approx. 25 minutes until the top is browned.
Notes
Nutrition

