Vegan zebra muffins with banana

Ingredients for 1 servings:

• 100 g wheat flour type 405
• 50 g oat flour or finely ground oat flakes
• 20 g cocoa powder, unsweetened
• 3 g potato starch
• 5 g baking powder
• 5 g baking soda
• 1 pinch of salt
• 1 banana(s), very ripe, approx. 75 g
• 20 g xylitol (sugar substitute)
• 100 ml oat milk (oat drink)
• 50 ml water
• 40 g oil, neutral

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with oat flour and xylitol

Preheat the oven to 180°C (top/bottom heat). Grease the muffin tin with oil. Combine all dry ingredients, except the cocoa, in a bowl and mix. Mash the bananas with a fork or puree with a hand blender. Then place the banana in a measuring jug. Add all wet ingredients to the banana and mix well. Pour the wet ingredients into the bowl with the dry ingredients and whisk until a smooth batter forms. Pour half of the batter into a separate bowl and thoroughly fold in the cocoa powder. If necessary, add a little more milk for a creamy consistency. Alternate the light and dark batters in the muffin tin. Bake the muffins in the oven for about 20-25 minutes, until golden brown. Do the wooden skewer test: Insert a wooden skewer into a muffin. If batter sticks to it, the muffins need to bake longer. If no batter sticks, the muffins are ready and can be removed from the oven. One muffin has approximately 110 kcal. This batter makes enough for a total of 9 muffins. Instead of xylitol, you can use another type of sugar. If you want the muffins to be sweeter, simply add a little more sugar. Oat milk can be substituted 1:1 for another type of milk. Both will also change the calorie count.