Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 grams flour
- 80 g nuts, rated
- 2 tablespoon chia seeds
- 1 pinch (s) salt
- 0.5 teaspoon ½ baking soda
- 2 teaspoons baking soda
- 0.25 teaspoon ¼ vanilla, ground
- 2 banana (s), ripe
- 2 tablespoon maple syrup
- 75 ml rapeseed oil
- 180 g soy yohurt (yohurt alternative), natural
- 1 lemon (s), organic, juice and zest
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Line the muffin tin with paper liners.
- Mix the dry ingredients in a bowl. Mash the banana in a second bowl. Add maple syrup, rapeseed oil and soy yogurt and stir in. Rub the lemon peel, squeeze out the juice and add it. Briefly fold the moist ingredients into the dry ingredients with the spatula or wooden spoon. Use two tablespoons or an ice cream scoop to divide the batter onto the muffin cups.
- Bake in the preheated oven on the middle rack for about 20 minutes until golden brown. Take out and let cool.
- Note: The muffins can be kept for about two days and can also be frozen as a sweet store.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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