Citrus and ginger muffins

Soft oat muffins with hazelnut, coconut, honey and a fresh citrus-ginger jam topping.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

35 min

Dosi

Servings

12

Ingredients

  • 200 g rolled oats
  • 100 g hazelnut flour
  • 30 g desiccated coconut
  • 1 tsp baking powder
  • 100 ml oat drink (or other plant-based drink, milk...)
  • 2 eggs
  • 2 tbsp Mielbio
  • 3 tbsp groundnut oil
  • 1 pinch of salt
  • 80 g Fiordifrutta Citrus and Ginger

Method

Preheat the oven to 180 °C.

Blitz 150 g of the oats into flour. Mix the flour well with the remaining oats, hazelnut flour, coconut, baking powder and a pinch of salt. Whisk the eggs with the honey, oat drink and groundnut oil. Combine everything into a smooth batter. Pour into the muffin cases and top each one with a teaspoon of citrus-ginger jam.

Bake in the oven for 20-25 minutes. Leave to cool and serve with extra jam.

Tip: you can also make hazelnut flour yourself by blitzing hazelnuts in a food processor.

Make this recipe with

Fiordifrutta Citrus & Ginger 260g

A vibrant fruit preparation combining organic bitter oranges, lemons, mandarins and bergamot, enhanced by the lively note of ginger.

Weight
Go to product

Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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