Raspberry-Kiwi-Chia Muffins

Ingredients for 1 servings:

• 110 g whole wheat flour
• 80 g wholemeal spelt flour
• 80 g oat flakes, fine
• 30 g ground flaxseed
• 40 g hazelnuts, ground
• 10 g quinoa flakes
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon powder
• 1 large egg(s)
• 40 g sugar or xylitol (sugar substitute)
• 100 g honey
• 80 ml vegetable oil
• 1 tsp vanilla flavor
• 250 g natural yogurt
• 120 g raspberries, frozen
• 120 g kiwi(s)
• 30 g chia seeds
• e.g. milk
• 1 pinch of salt
• Grease for the molds or paper cases

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 175°C (top/bottom heat). Grease a muffin tin or line with paper baking cups. Cut the kiwis into approximately 20 pieces, one kiwi piece per muffin. In a medium bowl, combine the flour, oats, flaxseeds, hazelnuts, quinoa flakes, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk the egg lightly. Then add the sugar, honey, oil, vanilla extract, yogurt, raspberries, and chia seeds and whisk well. Add the dry ingredients and fold in gently. It’s okay if they’re a little lumpy. If it’s too dry, add a splash of milk. Fill each muffin tin halfway with batter, then press a kiwi piece into each muffin and cover with a little batter. Bake for 15-20 minutes. Do the toothpick test. Tip: Half-fill one cavity of the pan with water; the steam generated during baking ensures moist muffins. This makes about 20 large muffins.