Nothing beats some moist banana chocolate muffins. They are a real treat and the best thing about them is: they are completely vegan!
| 1 Tsp. | Apple cider vinegar |
| 120 ml | Oat drink |
| 1 Pinch | Cinnamon |
| 100 | Chocolate drops |
| 50 | Brown sugar |
| 1 Tsp. | Vanilla extract |
| 200 | Spelt flour type 630 |
| 2 Units | ripe bananas |
| 50 ml | Rapeseed oil |
| 2 Tsp. | Kakaonibs |
| 1 Pinch | Vanilla salt |
| 2 Tsp. | Baking powder |
| 5 tbsp. | Hazelnut puree |
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Step 1/10
Weigh all ingredients and have them ready.
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Step 2/10
Preheat oven to 190 degrees top and bottom heat.
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Step 3/10
Line a muffin tray with muffin cups.
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Step 4/10
Put the ripe banana in the mixing bowl first and flatten it with a fork. The riper the banana, the sweeter it is and you can vary the amount of sugar between 50-75g.
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Step 5/10
Now add all the liquid ingredients and whisk briefly.
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Step 6/10
Now add the dry ingredients by the tablespoon until you get a nice creamy homogeneous mass.
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Step 7/10
Do not over mix or the batter will be tough and the muffins will be firm.
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Step 8/10
Transfer batter to prepared muffin tins
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Step 9/10
Sprinkle with a few chocolate drops, cocoa nibs and hazelnuts.
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Step 10/10
Bake on the middle rack for 20 minutes until nicely browned. Let cool on a cooling rack.
