Breakfast muffins with spelled flour, walnuts and linseed

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Breakfast muffins: they are extremely popular in America, but they are also becoming more and more known in the Netherlands. This recipe was devised by Renée Kemps and they are tasty and healthy. And do you secretly want to eat them as a snack? We agree with you!

For 2 muffins:

  • 25 grams + 2 tablespoons oat flakes
  • 1 ripe banana
  • 1 tablespoon spelled flour
  • 2 tablespoons walnuts
  • 2 tablespoons almond milk
  • 1 egg
  • 1 teaspoon linseed
  • 1 teaspoon baking powder
  • Pinch of salt
  • Vanilla paste or extract
  • ¼ teaspoon cinnamon
  • 1 tablespoon honey
  • ½ tablespoon + 1 teaspoon coconut oil
  • 40 grams blueberries
* Tip: immediately make a number of portions in one and freeze them unbaked in their molds. Beep them in the oven the morning you want to eat them. 

Preheat your oven to 200 degrees. Mix the 25 grams of oat flakes in a food processor until it becomes flour. Add the spelled flour, baking powder, cinnamon, linseed and salt. Set this aside.

Mash the banana and add the vanilla, egg, milk, half a tablespoon of coconut oil and half a tablespoon of honey. Combine both mixtures and fold in a tablespoon of the walnuts. Divide the batter among the muffin tins.

Press half of the blueberries into the batter. Mix the remaining oats, walnuts, honey and coconut oil for the topping. Divide this over both muffins and finish with the blueberries.

Bake the breakfast muffins in the oven at 200 degrees for 25-30 minutes, until they are golden and fully cooked.


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

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