John Myers
Ingredients for 1 servings:
- 150 g flour
- 80 g nuts, grated
- 2 tbsp chia seeds
- 1 pinch of salt
- ½ tsp baking soda
- 2 tsp baking powder
- ¼ tsp vanilla, ground
- 2 bananas, ripe
- 2 tbsp maple syrup
- 75 ml rapeseed oil
- 180 g soy yogurt (yogurt alternative), natural
- 1 lemon(s), organic, juice and zest
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Preheat the oven to 200°C (top/bottom heat). Line a muffin tin with paper baking cups. Mix the dry ingredients in a bowl. Mash the banana in a second bowl. Add the maple syrup, rapeseed oil, and soy yogurt and stir to combine. Zest the lemon, squeeze the juice, and add it. Briefly fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Divide the batter between the muffin cups using two tablespoons or an ice cream scoop. Bake in the preheated oven on the middle rack for about 20 minutes until golden brown. Remove and let cool. Note: The muffins will keep for about two days and are also great for freezing as a sweet treat.
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