Chocolate Crunchy Breakfast Muffins
Delicious and especially healthy banana chocolate muffins for children - ideal for a varied breakfast for children.
Servings: 12 pieces
Ingredients
- 2 ripe bananas
- 3 eggs
- 1 knife tip bourbon vanilla
- 50 g coconut oil
- 80 g whole spelt flour
- 120 g ground hazelnuts or almonds
- 30 g baking cocoa (unsweetened)
- 2 teaspoon baking powder
- 80 ml milk (or a milk alternative)
- 60 g VERIVAL chocolate max and a little more for sprinkling
Instructions
- Preheat the oven to 180°C top/bottom heat and line a muffin tray with paper cups.
- Mash the bananas with a fork and set aside briefly.
- Then whisk the eggs with the salt and bourbon vanilla for about 5 minutes until light.
- Add the mashed bananas and coconut oil and stir to combine.
- Then sift the whole spelt flour with the baking powder and cocoa into the bowl and fold in with a whisk.
- Fold in the milk with the ground hazelnuts and finally the Verival Schokomax Crunchys.
- Pour the batter into the prepared muffin cups, sprinkle with the Verival Organic Chocolate Max Crunchys and bake in the preheated oven for about 25 minutes.
- Let the chocolate crispy breakfast muffins cool completely and snack on them.