Bananas & oats for strenght and satiety, choco and cinnamon for the sweet delightful flavour!
QUANTITY
10
mini cakes
COMPLEXITY
Simple
TIME
30
Minutes
Ingredients
- 130 g fine rolled oats
- 130 g almond and hazelnut mix
- 40 g coconut oil
- 2 ripe medium sized bananas, 200 g
- 1/2 tsp cinnamon
- 25-30 g dark chocolate, 80% cocoa/a rib of chocolate
- almond flakes
*You can add a spoonful of agave syrup if you want a sweeter taste.
Place the hazelnuts and almonds in a blender and pulse until you get a fine "nut flour".
Add the coconut oil, and pulse again. The goal is to get a butter-like mixture.
Mash the bananas with a fork in a different bowl and sprinke the cinnamon on top.
Stir in the oats and the "nut butter" and the agave if you're using it.
Chop the dark chocolate into chunks and stir them into the mixture manually.
The mixture should be wet and thick.
Use an icecream scoop to take out the mixture and placing each ball into one muffin tin lined with parchement paper (muffin paper baskets).
Decorate with almond flakes.
If you want to make cookies from the batch, just shape them with your hands and lay on a baking tray lined with parchement paper.
Bake on 180 C degrees for about 15 minutes if they are cookies, or up to 20 minutes if they are a bit thicker and "higher" like mini cakes/almost muffins.
They are like baked oatmeal or healthier flapjacks.
Cool on a wire rack and you'll get a perfect breakfast with a side of yogurt.
ps. It's a vegan friendly recipe.
