Hey there :) Do you also love those those light and fluffy muffins that make you feel like eating a cloud? They are awesome, right? Unfortunately this is not one of those muffins. This is one of those dense muffins that will require some chewing on your side. But for that matter, they will leave you very satisfied. Nutrition-wise they have quite a bit to offer. That’s what makes them a good snack when you do a trip and need something to fuel you again. Or a good snack after an intense workout. Or an indulgent yet filling and kinda healthy breakfast. The muffins don’t contain any refined sugar but a lot complex carbohydrates that will help your body feel filled longer. So even with them not being the fluffiest thing you have ever tasted, they have their pros and they are one of those muffins that even taste healthy. If that is your thing, try them :)
prep time: 15 minutes + baking time +++ yields: 6 muffins
- 2 very ripe bananas
- 1 Cup / 120g rolled oats or oat flour
- ½ Cup / 50g chestnut flour
- 1 Tbsp. lucuma powder (optional)
- 1 tsp. turmeric powder
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ Cup / 125ml walnut milk (or preferred plant based milk)
- 2 Tbsp. ground flax seeds
- 1 Tbsp. Chia seeds
- 4 Tbsp. water
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. maple syrup
- pinch of salt
Start by mixing the chia seeds and the flex seeds in a small bowl with 4 tbsp. of water. Set aside and let gel for about 10 minutes.
Meanwhile put the rolled oats in a blender and pulse several times until you have a coarse flour (or just use oat flour).
In a bowl mix the oat flour with the chestnut flour, salt, lucuma powder, turmeric powder, baking soda and baking powder.
In another bowl mash the bananas and add walnut milk, maple syrup, coconut oil and the chia-flax gel.
Pour the wet ingredients over the dry ones and stir well until everything is evenly distributed.
Bake at 175°C for about 30 minutes.