Lemon-chia muffins

Ingredients for

180 g Berief organic soyghurt natural

150 g flour

80 g grated nuts

2 tbsp chia seeds

1 dash salt

0.5 tsp baking soda

0.25 tsp ground vanilla

2 ripe bananas

2 tbsp maple syrup

75 ml rape seed oil

1 lemon

Preparation

1. Preheat the oven to 200 °C upper heat/lower heat. Line the muffin tin with paper muffin cases.
2. Mix the dry ingredients together in a bowl.
3. Mash the banana in a second bowl. Add maple syrup, rape-seed oil and Berief organic soyghurt and stir together. Grate the lemon peel, press out the juice and add.
4. Briefly fold the wet ingredients into the dry ingredients with a spatula or cooking spoon.
5. With two tablespoons or an ice-cream scoop, place the dough in the paper muffin cases.
6. In the preheated oven, bake until golden-brown on the middle rack for approx. 20 minutes. Take out and let cool.

The muffins can keep for approx. two days and can also be frozen for a sweet supply.