Lemon-chia muffins



  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.

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