Mix all dry ingredients together. Add the liquid ingredients and use the food processor to make a smooth dough. Pour into prepared muffin molds and bake in a preheated oven at 180 degrees circulating air (or 200 degrees top / bottom heat) for about 18-20 minutes. After baking, let it cool down a bit and cover with a chocolate icing if you like. To do this, heat the milk with the chocolate until the chocolate has melted. Spread over the muffins and let dry.
The dough can also be baked in a small rectangular baking pan. The baking time is then around 20-22 minutes. With mini muffins (quantity is sufficient for approx. 24 pieces) the baking time is a maximum of 10 minutes. You get a slightly different consistency if you replace the eggs with flaxseed or chia seeds. To do this, let 1 tablespoon of crushed flax seeds or chia seeds soak with twice the amount of water for 10 minutes until the water is soaked up.
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