Moist banana bread muffins

Preparation time: 20 min
Cooking/baking time: 40 min
Cooling time: 30 min
Total time: 1 hour 30 minutes
Category: Dessert, Snack, Breakfast
Difficulty level: medium

2 tbsp crushed flaxseed

40g coconut flour

200g wholemeal buckwheat flour

50g organic coconut blossom sugar

100ml oat milk

2 tsp almond butter

3 ripe medium-sized bananas

6 dates

1 tsp baking soda powder

1 tsp cinnamon

40g chopped almonds

15g freeze-dried strawberry chips

50g dark chocolate

PREPARATION

1. Mix 2 tablespoons of flaxseed with 4 tablespoons of water and let it swell for a few minutes. Preheat the oven to 180 degrees Celsius.

2. Mix buckwheat flour and coconut flour in a suitable bowl.

3. Then mix together the oat milk, bananas, nut butter, coconut blossom sugar, dates and cinnamon in a blender or food processor. 

4. Pour the mixture into a large bowl and gradually stir in the soaked flaxseeds and the flour mixture.

5. Finally, add the chopped almonds and organic cacao nibs to the finished batter. Pour the batter into the desired muffin cups.

6. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 30-40 minutes. After about 25 minutes, carefully insert a toothpick or fork into a muffin and check for any remaining batter. If so, continue baking.

7. Let the muffins cool. Melt the chocolate in a double boiler and decorate the muffins with chocolate. Lightly crumble the strawberry slices and sprinkle them on the muffins before the chocolate sets.