Preparation: 30 min | Baking time: 25 min | Rising: 1h30 | Total: 2h25
No refined sugars
● 250 ml almond milk
● 1 teaspoon turmeric
● 1 teaspoon ginger
● 1 teaspoon cinnamon
● 1 frozen banana
● 2 tablespoons Curcuma
● 1 handful of ice cubes
● whipped coconut cream as whipped cream substitute
● 1 handful of cocoa nibs
Preheat the oven to 175 degrees and grease a silicone muffin tin with some cooking spray. Or choose a metal muffin tin and line it with paper.
Beat the eggs with the oil, applesauce and curcumin syrup. Add the dry ingredients and stir with a spatula until you have a firm and smooth batter.
Grate the apple and stir it into the batter with the spatula.
Divide the batter between the muffin cups and put them in the oven for about 28 minutes. Check with a skewer if the muffins are cooked. Baking time will likely be longer for larger muffins.
Let the muffins cool for 10 minutes and carefully remove them from the tin. Let cool further.
Store the muffins in a sealed container in the refrigerator. Can be stored for a maximum of 4-5 days.
*Prefer vegan? Replace the eggs for 100 grams of applesauce + 1 tbsp extra sunflower oil. Then add some extra baking powder (0.5 tsp). Check whether the muffins need a little longer in the oven.