Simple breakfast muffins to go

Ingredients for 1 servings:

• 80 g wholemeal rye flour
• 3 tbsp oat flakes
• 2 tbsp spelt bran
• 2 tbsp almond flakes
• 2 tsp baking powder
• 2 tsp chia seeds
• 180 ml plant milk (plant drink), e.g. soy, almond, hazelnut
• 4 tbsp applesauce, or half a banana
• 3 tbsp dried fruit, in small pieces (e.g. cranberries, banana chips)
• 2 tsp Stevia
• 1 tbsp agave syrup
• n. B. Vanilla flavor
• n. B. almond flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vegan whole-wheat muffins that make a wonderful grab-and-go breakfast. Makes 6

First, combine the dry ingredients, from the flour to the chia seeds, in a bowl and mix together. Then add the plant-based milk and applesauce and mix well with a whisk. Instead of applesauce, you can also use half a mashed banana. Now add the dried fruit and season to taste with stevia, agave syrup, and a few drops of vanilla flavor. If you like, you can of course also use other sweeteners such as sugar, xylitol, etc. Spoon the batter into 6 muffin cups and top with a few flaked almonds. Bake in a preheated oven at 175°C (top/bottom heat) for about 15-20 minutes.