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Vegan chocolate peanut muffins

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Ingredients for 1 servings:

  • 50 g spelt flour type 630
  • 50 g oat flakes
  • 50 g almonds
  • 6 g baking powder
  • 25 g baking cocoa
  • ¼ tsp vanilla powder
  • 1 pinch(s) salt
  • 50 g dates
  • 100 g peanut butter
  • 200 ml oat milk (oat drink)
  • 100 g banana(s), ripe
  • n. B. Peanut butter for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

With the sweetness of dates, without refined sugar, for 12 muffins

Makes 12 muffins. Grind the almonds in a blender, then add the oats and grind briefly. Sift in the remaining dry ingredients. Add the dates, oat milk, banana, and peanut butter to the blender and let them soak for 10 minutes. Then puree. Mix the dry and wet ingredients, but not too much; just until no flour is visible. Line a muffin tin with paper baking cups and fill with the batter. Bake for approximately 18 minutes at 160°C (320°F). Garnish with peanut butter, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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