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Cereal flakes or muesli are the perfect breakfast options. Almost every day I eat overnight oats, porridge or muesli with yoghurt and fruits. Sometimes I have pancakes or an omelette for breakfast, but my weekday standard is and will always be a breakfast with oats.
Oats keep you satisfied over a long time and level your blood sugar. They also give your body calcium, iron and several b-vitamins to enhance your health.
To mix it up and not eat the same dish day after day, I baked breakfast muffins. They don’t contain added sugar and are a perfect, healthy breakfast.
I used a basic muesli as flour base, which is a mix of different cereal flakes, buckwheat and some sunflower seeds. Grind the muesli in a blender into a flour and combine with the rest of the ingredients. To make the muffins taste great, not only healthy, I added a banana, which sweetens them a bit.
If you prefer cherries or strawberries, you can also use them. Just chop them a bit so that they fit better. A couple of days ago, I tried to walk past an offer of blueberries and raspberries, but couldn’t resist. They looked too good. So you see, what happened…
Have a great start in your day!
- 240 ml (1 cup) soy milk
- 1 tsp apple cider vinegar
- 280 g basic muesli or simple cereal flakes
- 2 tsp baking powder
- 1 ripe banana - about 130 g (4.5 oz)
- 80 ml (1/3 cup) neutral tasting oil
- 1 tsp vanilla extract
- 1 handful blueberries
- 1 handful raspberries
- 2 tbsp nuts, chopped
- Mix the soy milk with the apple cider vinegar and let curdle. Preheat the oven to 180° C (360° F). Equip a muffin tray with paper liners.
- In a blender grind the muesli into flour and combine with the baking powder in a bowl.
- Blend the soy buttermilk with the banana until smooth. Add oil and vanilla extract and and pour over the flour. Whisk briefly until just combined.
- Pour the batter in the paper liners and press in some berries. I uses 4 - 5 blueberries and 2 - 3 raspberries for each muffin. Sprinkle with chopped nuts and bake in the oven for about 20 minutes until a toothpick comes out clean.
- Let the muffins cool down for 5 minutes in the tray, then remove and let cool completely on a cooling rack.
The muffins stay fresh for two days. They also freeze well, so you can store leftovers for another morning.