Time of preparation: 40+ min
Difficulty: easy
Makes 12 pieces
Dry ingredients:
100 g ground oats
100 g hazelnuts
200 g white spelt flour
200 g chocolate chips
90 g coconut flakes
7 g baking powder with wine stone
pinch of salt
Wet ingredients:
90 g coconut oil
80 g coconut sugar
350 g ripe bananas
150 g water
Put all dry ingredients in a bigger bowl and mix thoroughly. Make sure baking powder with wine stone is well stirred in to prevent bigger pieces from not dissolving. Melt coconut oil, put it in a blender with the rest of the wet ingredients and blend for a few seconds. There is nothing wrong if a bigger piece of banana remains unblended. Pour the mixture over dry ingredients.
If you want the muffins to be soft and fluffy, only briefly hand-mix the batter. I usually put on gloves and mix the ingredients by hand.
Bake for about 30 minutes at 170°C or until a wooden stick inserted in the center of a muffin comes out clean. If it is not clean, extend baking time for a couple of minutes.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
