Banana Muffin with Meesters Van De Halm Crunchy Coconut Hazelnuts Muesli

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A delicious, naturally sweetened, a bit spicy muffin that is egg-free and lactose-free, with no added sugar and no added oil. In short, this muffin is as natural as it can be and amazingly delicious and comforting.

I share this delicious recipe in collaboration with Meesters Van De Halm and used their crunchy muesli. With this recipe I want to show you that muesli can be used for other occasions than breakfast only. Although they are perfect as a breakfast on the go. And, the best part is that the muffins can be stored in the freezer and you can heat them up because they are delicious when they are lukewarm.

We love to see your delicious creations. So don’t forget to tag us @vegandfred & @meesters_van_de_halm and use the #minimalistvegan when posting on social media. Bon appétit!

Banana Muffin with Meesters Van De Halm Crunchy Coconut Hazelnuts Muesli

A delicious, naturally sweetened, a bit spicy muffin that is egg-free and lactose-free, with no added sugar and no added oil. In short, this muffin is as natural as it can be and amazingly delicious and comforting.

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Cost : €5

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Prep time 10 mins

Cook time 20 mins

Total Time 30 mins

Meal type Breakfast & brunch, Sweet, dessert

Cuisine American inspired

Servings 9 muffins

Calories 164 kcal

Equipment

• Food processor or blender
• Bowl
• Spatula
• Muffin tin

Ingredients

  

1x2x3x

“Liquid”

• 2 bananas
• 60 gr applesauce no added sugar
• 175 ml plant-based drink I use soy milk without sugar
• 1 tbsp lemon juice
• 2 flax eggs 2 tbsp ground flax seeds + 2 tbsp water

“Dry”

• 125 g oatmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coffee salt
• 2 tsp cinnamon
• 120 g Meesters Van De Halm Crunchy Coconut Hazelnut Muesli

Instructions

 

• Preheat the oven to 180 ° C (fan on).
• Prepare the flax-eggs: mix the ground flax seeds with the water and let it rest for 5 minutes.
• Put the bananas, compote, soy milk and lemon juice into a blender and mix until a homogeneous and smooth mixture is obtained. Set aside.
• Combine the oatmeal, baking powder, baking soda, salt and cinnamon in a bowl.
• Then add the liquid mixture and the flax-eggs. Mix until you get a smooth dough.
• Add the crunchy coconut and hazelnut muesli while you stir the dough. Divide the dough into pre-greased muffin tin (or use paper muffin cups).
• Bake at 180 ° C (fan on) and do it for around 18 to 25 minutes. It’s ready when a toothpick comes out clean.
• Let the muffins cool for a few minutes in the muffin pan before transferring them onto a baking rack.

Notes

Want to keep them? Store in an airtight container for up to 4 days or 1 month in the freezer.

Nutrition

Serving: 1muffinCalories: 164kcalGlucides: 26gProtein: 5gGraisses: 5gGraisses Saturées: 1gSodium: 82mgFibre Alimentaire: 4gSucres: 7g

The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.

conservation Up to 5 days

Freezer friendly Up to 1 month

Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!