Zubereitungsdauer: 35 Minuten
- 1 Banane (zerdrückt)
- 1 Apfel (gerieben)
- 2 Eier
- 1 EL Chia-Samen
- 1 EL Kokosflocken
- 125 g gemahlene Mandeln
- 1 EL Mohn
- 30 ml Kokosöl
- 40 ml Mandelmilch/Kokosmilch/Milch
- 1 TL Backpulver
- Zimt, gemahlener Ingwer (optional)
- Die Banane mit einer Gabel zerdrücken und den Apfel grob reiben.
- Das Kokosöl in einem Topf schmelzen und das Backrohr auf 150 Grad vorheizen.
- Alle Zutaten mischen und mit einer Gabel gut rühren bis man eine sämige Masse bekommt.
- Muffin- oder Kuchenformen befüllen und auf mittlerer Schiene etwa 15-25 Minuten backen (das kommt ein bisschen auf das Backrohr an).
Preparation time: 35 min
Since I am anything but an early bird and I am late for work nearly every day, I needed to create a way to have my breakfast on the way to work – mostly while standing between a thousand of tired and grumpy people in one of Vienna’s bouncy trams.
I know there are many people who claim that they do not need to have breakfast at all. I am always asking myself how and where those people get their power from until they have their lunch!?!?!
Anyways – since I am certainly not one of those people with morning-superpowers, I decided to create my own healthy but still satisfying and comforting „breakfast to go“ – paired with a cup of „coffee to go“, naturally.
Most importantly, the time to prepare my ideal „breakfast to go“ needed to fit my daily morning routine on work days, which is: hitting the snooze-button way too many times, suddenly realizing the actual time, hurrying out of bed searching for my glasses, taking the quickest shower a human being can possibly take, applying way too much rouge and way too little mascara, grabbing my cellphone and bag, running outside to catch my tram and -needless to say – forgetting to properly lock my door.
Due to these time-management-issues of mine, I started having a banana or an apple for breakfast, which was good for about two weeks but then got kind of tedious. So one late Sunday night I grabbed a huge mixing bowl and threw together all the right stuff I could find in my kitchen: almonds, chia seeds, grated apples, almond milk, shredded coconut, poppy seeds, coconut oil, organic apple sauce and eggs. The outcome: concentrated power in lovely little muffins.
The best thing about those breakfast muffins or that breakfast cake: you can bake on the weekend and then will have enough of delicious and yet wholesome „breakfasts-to-go“ for every single morning the forthcoming week. They might also make a great afternoon snack or chocolate-replacement but for sure they will make those other people on the tram drool and enviously stare at you :)
For about 12 pieces of muffins you will need:
- 1 banana (mashed)
- 1 apple (grated)
- 2 eggs
- 2 tbsp of chia seeds
- 1 cup of ground almonds
- 1 tbsp of poppy seeds
- 1 tbsp of shredded coconut
- 1/8 cup of coconut oil
- 1/8 cup of almond or coconut milk (you can also use normal milk)
- 1 tsp of baking powder
- cinnamon and ground ginger (optional)
- Mash the banana and grate the apple.
- Melt the coconut oil and preheat the oven to 300°F.
- Mix all the ingredients and stir well with a fork until you get a smooth texture.
- Now fill up those cake or muffin tins of yours and bake them for about 15-25 minutes (depends on your oven).