Summary

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

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Line the muffin tin with paper liners.
2. 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.
3. Bake in the preheated oven on the middle rack for about 20 minutes until golden brown. Take out and let cool.
4. Note: The muffins can be kept for about two days and can also be frozen as a sweet store.