Ingredients
125 ml peanut butter (Will work with any other nut butters)
1 medium banana
1 egg
60 ml cup maple syrup
½ cup oat (about 60 gr)
2 tbsp flaxseeds
1 tsp vanilla paste
½ tsp baking ¼ cup chocolate chips (or cacao nibs for a healthy crunch)
Instructions
Preheat the oven to 190°C.
Line 12 muffins cases in a muffin tray. If you're using silicon ones, run them under water and shake the excess of water).
Add all the ingredients, except the chocolate chips or cacao nibs, in the Thermomix bowl.
Mix 30 seconds, Speed 5.
Add the chocolate chipds (or cacao nibs) and mix counterclockwise for 15 seconds, Speed 3.
Divide the batter in the 12 muffin cases.
Sprinkle extra chocolate chips or cacao nibs.
Bake for 18 minutes, until a skewer comes out clean.
Allow the muffins to cool down for 10 minutes before devouring them.
They'll keep for about a week in an air-tight container.
The recipe can be done without a Thermomix.
Place all the ingredients in a food processor. Mix and then, add the chocolate chips (or cacao nibs) and mix with a spoon.
Packed with protein, magnesium, zinc and potassium, these gluten-free muffins great as an on-the-go breakfast. They'll keep you full for hours. They are delicious with a cup of tea or a coffee.