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International Cuisine
Breakfast Muffin
Description
A nutrient dense meal containing per 1 muffin: 25% fiber, 1% sodium, 35% Zinc, 60% magnesium, 20% vitamin E, 15% iron and 15% calcium. According to the nutrition facts of one 63g portion muffin.
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9Serves
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10Mins Prep
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30Min Cook
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160Calories Per Serving
Ingredients
- 6 dates soaked in hot water
- 3 Tbsp. ground chia seeds.
- 3 Tbsp. ground flaxseed
- ¾ Cup and 1 Tbsp. Almond milk
- ¼ Cup peanut butter
- 1 Cup Oat flour
- 1 Large Banana
- 1 Tsp. baking Soda
- 1 Tsp. baking powder
- 3 Tbsp. Maple syrup
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1 Ingredients
Recipe By
Yasmina Dakik
Graduated with a bachelor degree in clinical laboratory sciences, Yasmina continued her education to beyond cells and molecules to teach what matters: “healthy eating habits”. She is one semester away from completing her second Bachelor degree in.. view more
Method
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1Pre-heat oven to 230 degrees Celsius.
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2Remove dates from hot water after soaking them for 5 minutes and place them in a food processor.
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3Blend with ½ cup Almond milk until a thick liquid of almond and dates forms.
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4In a bowl, mix flaxseed and chia seed with the almond-date mixture.
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5Let it rest for few minutes then add the rest of the almond milk and mix very well.
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6Add the peanut butter, maple syrup and banana and mix
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7Add the oat flour and mix well. A thick like dough texture will form
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8Add the baking soda and baking powder and mix well until fully incorporated.
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9Scoop equal amount of the dough into muffin cups or a muffin silicone mold.
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10Lower the oven temperature to between 170 degrees Celsius and place the muffin on the top level of the oven.
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11Bake for 25 to 30 minutes or until you insert a toothpick and it comes out dry
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12Let the cupcakes cool and serve with coconut yogurt and fruits.
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