Banana Bread Muffins

Ingredients

• 2 tbsp Cashews (30 g)
• 2 tbsp Hazelnuts (30 g)
• 2 ripe bananas
• 140 ml maple syrup
• 4 tbsp soft coconut oil (+ 1 tsp for greasing)
• 4 tbsp oat drink (oat milk)
• 1 tbsp Apple cider vinegar
• 70 g rolled oats
• 160 g spelt whole-wheat flour
• 3 tbsp ground almonds (45 g)
• 1 tsp Baking powder
• 1 tsp cinnamon
• 1 pinch Vanilla powder
• 1 pinch salt
• 2 tbsp walnuts (30 g)
• 2 tbsp sesame seeds (30 g)

Instructions

1. 1.

   Chop the cashews and hazelnuts. Peel the banana and mash it with a fork in a large bowl. Whisk the mashed banana with 100 ml maple syrup, 4 tbsp coconut oil, oat drink, and vinegar.

2. 2.

   Add the chopped nuts, rolled oats, flour, almonds, baking powder, cinnamon, vanilla powder, and salt to the wet ingredients and stir everything together to form a smooth batter. Spread the batter on a greased muffin tin. Roughly chop the walnuts. Sprinkle the muffins with the nuts and sesame seeds and drizzle with the remaining maple syrup.

3. 3.

   Bake the muffins in a preheated oven at 180 °C (160 °C convection; Gas: Mark 2–3) for approximately 30 minutes. Remove the muffin tin from the oven, let it cool slightly, and remove the banana bread muffins from the molds.