Do you pay attention to eating fewer carbohydrates to maintain your weight or even lose weight? Then these Lower Carb Granola Muffins are for you.
The base for the muffin dough is our VERIVAL Lower Carb Granola raspberry-almond coconut with a 60% lower carbohydrate content than comparable granola , cereal or similar breakfast products based on oats .
In addition, the muffins are very low in sugar and vegan . No animal products are used in the dough: instead of eggs, crushed flaxseed acts as a binder, and instead of cow's milk, a plant-based drink of your choice is added to the muffin mixture.
Easily make plant-based drinks yourself
Plant-based milk alternatives, such as oat and almond milk, are now available almost everywhere. However, you can also make delicious plant-based drinks at home very quickly and with little effort. This is not only sustainable, as it can save packaging waste, but you can also prepare the drink according to your individual taste.
Tips for making the muffins
The riper the banana, the better
A crushed banana is added to the dough. The more mature it is, the better, because it gives the muffins extra sweetness. If your banana does not yet appear ripe, i.e. not brown enough, there is a simple trick to accelerate ripening: place the yellow or even green banana unpeeled on a baking tray and leave it in the oven at 120°C for about 20 to 30 minutes.
This will turn it black. Allow to cool after the baking time and then carefully remove the black skin. The soft pulp is now perfect for baking.
Making vegan "buttermilk" from plant-based drinks and vinegar
If you add a teaspoon of vinegar to the plant drink and let it sit for about 10 minutes, the liquid will coagulate and a kind of vegan "buttermilk" is created. This makes the mixture loose and gives the muffins a particularly fresh taste.
Here you will find all the preparation steps and ingredients for the healthy and delicious Lower Carb Granola Muffins:
Lower Carb Granola Muffins
Ingredients
- 150 g VERIVAL Lower Carb Sport Granola Raspberry Almond Coconut
- 150 g oatmeal
- 40 g flaxseed, shredded
- 2 tsp Reinweinstein baking powder
- 4 tablespoons sunflower oil
- 250 ml plant-based drink of your choice (e.g., almond milk)
- 1 tsp apple cider vinegar
- 1 ripe banana
Preparation
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Preheat the oven to 180 degrees convection.
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For the vegan "buttermilk", mix the plant-based drink of your choice with a teaspoon of apple cider vinegar and set aside. Let the mixture stand for about 10 minutes until the liquid coagulates.
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Line a muffin sheet with paper liners.
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Meanwhile, use a fork to crush the ripe banana into a fine fruit puree.
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Place the oatmeal, Lower Carb Sport Granola Raspberry Almond Coconut, Flaxseed, and Baking Soda in a large bowl and mix well.
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Now add the sunflower oil, as well as the vegan "buttermilk" and the banana puree to the dry mixture and stir briefly. But do not stir for too long so that the muffin mixture remains nice and loose.
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Using a spoon or fork, place the dough in the prepared muffin tins and fill them up to about two-thirds. Sprinkle some Lower Carb Sport Granola Raspberry Almond Coconut on the individual muffins.
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Then bake the muffins in the oven at 180 degrees convection for about 25 minutes.
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After the baking time, let the muffins cool completely.
How do I best store the muffins?
The Lower Carb Granola Muffins can be easily baked in advance. Packed in an airtight container, they stay fresh outside the fridge for a few days. Alternatively, you can freeze them after baking. They can be kept frozen for several months and are quickly thawed if necessary. Just place them in the oven, and they will taste freshly baked.
Have fun baking and enjoying!
