Ingredients
- 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
Preparation
Step 1
Weigh all the ingredients and have them ready.
Step 2
Preheat the oven to 190 degrees.
Step 3
Line a muffin tray with muffin cups.
Step 4
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.
Step 5
Now add all the liquid ingredients and whisk briefly.
Step 6
Now add the dry ingredients by the tablespoon until you get a nice creamy homogeneous mass.
Step 7
Do not mix too long, otherwise the dough will be tough and the muffins will be firm and sticky.
Step 8
Transfer the batter into the prepared muffin cups.
Step 9
Sprinkle with a few chocolate drops, cocoa nibs and hazelnuts.
Step 10
Bake on the middle rack for 20 minutes until nice and brown. Cool on a cooling rack.
