- ripe bananas: 2 pcs.
- canola oil: 50 ml
- vanilla salt: 1 pinch
- Brown sugar: 50-75 g
- vanilla extract: 1 tsp
- spelt flour type 630: 200 g
- baking powder: 2 1/2 tsp
- Apple cider vinegar: 1 tsp
- Hazelnut puree: 5 tbsp.
- oat drink: 100-120 ml
- chocolate drops: 100 g
- cocoa nibs: 2 tsp
- Cinnamon: 1 pinch
Weigh all the ingredients and have them ready.
Preheat the oven to 190 degrees.
Line a muffin tray with muffin cups.
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.
Now add all the liquid ingredients and whisk briefly.
Now add the dry ingredients by the tablespoon until you get a nice creamy homogeneous mass.
Do not mix too long, otherwise the dough will be tough and the muffins will be firm and sticky.
Transfer the batter into the prepared muffin cups.
Sprinkle with a few chocolate drops, cocoa nibs and hazelnuts.
Bake on the middle rack for 20 minutes until nice and brown. Cool on a cooling rack.