We are very proud of this recipe because it is very tasty and very healthy. It is suitable for everyone because it is vegan, it does not contain gluten and it is low in fat, you can even make it without fat if you use another type of vegetable milk. In that case I suppose they will be drier, but if you add a little jam on top or dip them in milk, they will be finger licking good.

Baking in summer is less appealing, but the sweets are so delicious that it is worth spending a little heat. In addition, the muffins are very easy to make and you only get heat when you put the pan in and out of the oven.

Ingredientes

Scale

  • 1 taza de copos de avena (120 g)
  • 2 tazas de harina de trigo sarraceno (280 g)
  • 1 sobre de levadura química (2 y 1/4 cucharaditas)
  • 1 cucharadita de bicarbonato
  • 1/2 cucharadita de canela en polvo
  • 1/2 taza azúcar moreno o de coco (100 g)
  • 1 lata de leche de coco (400 ml ó 14 onzas)
  • 1 plátano
  • 1 taza de compota de manzana (280 g)
  • Azúcar moreno o de coco para decorar (opcional)

Instructions

  1. Preheat the oven to 180ºC or 355ºF.
  2. Whip the oats in the mixer until they have a flour-like consistency.
  3. Put them in a large bowl along with the rest of the solid ingredients (buckwheat flour, yeast, baking soda, cinnamon and sugar). Stir with the help of a spoon.
  4. In a blender, beat the coconut milk with the banana and pour the mixture into the bowl.
  5. Also add the applesauce and stir again until smooth.
  6. Spread the mixture in the muffin tin and pour little sugar on top to decorate (see the third photo).
  7. Bake for about 25 minutes or until the muffins are done (prick the center with a toothpick and if it comes out clean, they’re done).
  8. Let pan rest 5 minutes before unmolding and place muffins on wire rack to cool completely. If you don’t have a grid, don’t worry, it’s not essential.

Notes

If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the EC regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.

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