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International Cuisine

Breakfast Muffin


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.

  • 9
  • 10
    Mins Prep
  • 30
    Min Cook
  • 160
    Calories Per Serving


  • 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


  • 1

    Pre-heat oven to 230 degrees Celsius.

  • 2

    Remove dates from hot water after soaking them for 5 minutes and place them in a food processor.

  • 3

    Blend with ½ cup Almond milk until a thick liquid of almond and dates forms.

  • 4

    In a bowl, mix flaxseed and chia seed with the almond-date mixture.

  • 5

    Let it rest for few minutes then add the rest of the almond milk and mix very well.

  • 6

    Add the peanut butter, maple syrup and banana and mix

  • 7

    Add the oat flour and mix well. A thick like dough texture will form

  • 8

    Add the baking soda and baking powder and mix well until fully incorporated.

  • 9

    Scoop equal amount of the dough into muffin cups or a muffin silicone mold.

  • 10

    Lower the oven temperature to between 170 degrees Celsius and place the muffin on the top level of the oven.

  • 11

    Bake for 25 to 30 minutes or until you insert a toothpick and it comes out dry

  • 12

    Let the cupcakes cool and serve with coconut yogurt and fruits.

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