Ingredients:
125 g oat flakes
1 tbsp maca
1 tsp baking powder
½ tsp baking soda
175 ml soy drink
2 bananas
4 tbsp agave syrup
4 tbsp oil
Muffin paper & muffin baking pan
Topping:
1 cold can of coconut milk
1 tbsp Regulatpro ® Hyaluron
1 tbsp agave syrup
2 tbsp chopped pistachios
2 tbsp pomegranate seeds
Preparation:
- Put the soy drink and bananas in the blender and puree.
- Add the remaining ingredients and puree finely.
- Either grease a muffin tin or line it with baking paper or muffin cups.
- Fill the molds ¾ full with the dough.
- Place in the oven at 180°C fan for 20-25 minutes.
- Remove the muffins and let them cool.
- In the meantime, mix the solid part of the cold coconut milk, Regulatpro® Hyaluron and agave syrup with a whisk or hand mixer.
- Garnish the muffins with the cream, pistachios and pomegranate seeds
Tips:
To get the pomegranate juice, cut the fruit into pieces and squeeze out the juice using a hand juicer.