Ingredients (for 12 muffins):
120 g Oatmeal flour
120g Organic Rice Protein
2/3 tsp. Baking powder
1/2 tsp. Salt
30 g Coconut blossom sugar
360 g Banana (mashed with a fork)
120 g Plant-based yogurt
60 g Agave syrup
4 tbsp. Plant-based milk
2 tsp. Vanilla flavoring
60 g Dark chocolate pieces
Preparation:
1. Preheat the oven to 175C.
2. Mix the dry (first 5) and wet ingredients (next 6) in separate bowls.
3. Pour the wet ingredients into the dry ingredients, then mix until you have a homogeneous muffin batter.
you get.
4. Stir in the chopped chocolate.
5. Pour the batter into the muffin tin.
6. Bake for 40 minutes (top and bottom) and then, without opening the oven, let it stand.
Bake for another 10 minutes in the oven with the oven off. If your muffins are still not cooked through, turn the oven back on and bake - checking every 5 minutes to make sure they don't burn - until you can pull a knife out of the center of the muffin without any batter remaining.
7. Let cool completely.
8. Once cooled, cover with foil (or put in a box) and refrigerate overnight. The taste
It will be better the next day (or the third day, as it will become sweeter). Store leftovers in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
