You can't taste that there is no wheat or spelt flour in these muffins. They are super moist, delicious, sweet and gluten-free! This recipe was developed in collaboration with the lovely Seline | @healthyhabit_seline emerged.
Servings: 6 Muffins
Ingredients
- 2 Bananas mature
- 100 g Plant milk
- 25 g Coconut oil
- 40 g Wacker Sprouted Buckwheat Flour Organic
- 40 g Chickpea flour
- 60 g Wacker date sugar organic
- 20 g Cocoa powder
- 5 g Baking powder
Instructions
- Preheat the oven to 180 degrees top and bottom heat.
- Mash the bananas with a fork. Add all the other ingredients and mix well. Place the muffin cups on a muffin tray. Divide the batter between 6 ramekins.
- Pour the dough into the baking tin and place in the oven for approx. 20 minutes. Then remove from the oven and leave to cool.
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