Vacation feeling for breakfast, please 😎
Rise and shine, it's muffins time! They make it easier to get up in the morning and can even provide real power for the day! Our healthy breakfast muffins based on our Mango Pineapple Hot Breakfast Bowl are not only wonderfully juicy and fluffy, but also packed with satiating fiber thanks to the wholemeal rice flakes.
In addition to exotic goodness like banana, mango, pineapple and coconut, there are also dates in the batter - which is why the muffins are deliciously sweet without any refined sugar. Bright yellow turmeric powder and sweet-caramel lucuma powder make the muffins perfect.
Since the Hot Breakfast Bowl Mix already contains oat drink, you only need to mix the batter with water. Bake it once and you and your roommates are ready for the week.
Tropical breakfast muffins: the recipe
Ingredients for approx. 12 piece
- 200 g Hot Breakfast Bowl Mango Pineapple ((alternative: 150 g rice pudding flakes, 25 g dried pineapple, 25 g dried mango chopped into very small cubes).
- 2 tbsp chia seeds
- 1 tbsp baking powder
- 250 ml water
- 50 g coconut yogurt
- 3 tbsp coconut oil
- coconut chips
also: muffin tray
- Preheat the oven (electric stove: 200°C/fan: 180°C/gas: see manufacturer).
- Mix Hot Breakfast Bowl (alternatively rice pudding flakes and dried fruits)), chia seeds and baking powder in a mixing bowl and stir with water to form a dough. Melt coconut oil in a small saucepan. Stir oil and coconut yogurt into batter.
- Line wells of muffin pan with ramekins. Divide batter among ramekins. This can be done with an ice cream scoop or two spoons. Spread coconut chips on top of muffins and press lightly into batter. Bake in preheated oven for about 20 minutes and then let cool.
After the muffins have cooled down completely, you can store them in an airtight container for up to 4 days - in the refrigerator they will keep for about a week. Tip: It's best to place a paper towel at the bottom of the container to prevent the muffins from getting too moist.