You'll love these breakfast muffins after the first taste - they're beautifully moist thanks to the kefir, naturally sweet from the banana and have a subtle caramel-cocoa note. They're great for mornings when you want something good that's filling and energising at the same time. And if you're craving an extra flavor kick, try adding a piece of orange-flavored chocolate.
Finished in 35 minutes
Portion of 10 pieces
Difficulty simple
Ingredients
○ 2 eggs
○ 1 large ripe banana
○ 50 g oat flour and 2 tablespoons unground flakes
○ 25 g Elymeo caramel protein (or any other, but vegan because of the consistency of the dough)
○ 1 tbsp ground flaxseed
○ 1 tbsp cocoa
○ 70-100 ml kefir or white yogurt (depending on the consistency of the dough)
○ 1 tbsp almond butter
○ cinnamon/pumpkin spice
○ 1/2 tsp baking powder (can be for gingerbread)
○ optional: Chocolate to finish (I used orange-flavored Lindt).
Method
- Preheat the oven to 175 °C and prepare a tin for 10 muffins.
- In a bowl, mash the banana, add the eggs, maple syrup, almond butter and kefir (or yogurt).
- Stir in oat flour, oatmeal, protein, flaxseed, cocoa, cinnamon and baking powder.
- Mix everything until smooth, rather thicker dough - if it is too thick, add a little more kefir or milk.
- Divide the batter into the muffin tins, add the chocolate and bake for 25-30 minutes until the muffins are firm and springy to the touch.
- Let them cool - they are best the next day when they will spread beautifully.
Tips and tricks
○ S erving: you can top the muffins with Greek yogurt, jam or peanut butter for extra flavour and protein.
○ Batter consistency: the batter should be thick rather than runny. If the batter is too thick, add a little extra milk.
○ Flavor variation: if you like different flavor variations, try adding orange zest and more cocoa or melted chocolate instead of almond butter.
Nutritional information
| Nutritional values | per piece (total of 10) |
| Protein | 5, 2 g |
| Carbohydrates | 10,6 g |
| Fats | 3,7 g |
| cal | 98 |
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