Muffins with navel topping a la Rilana
What do you need:
170 grams (fat-free) Greek yogurt or cottage cheese
45 grams of oatmeal
40 grams of linseed
10 grams (about 10 pieces) hazelnuts
2 to 3 small teaspoons of tartar baking powder
2 teaspoons of cinnamon
20 Greensweet liquid stevia cinnamon
For the notella topping:
1 ripe avocado
1 tablespoon of raw cocoa powder
20 to 25 hazelnuts
10 Greensweet liquid stevia vanilla
pinch of cinnamon
This is how you make it:
Preheat the oven to 200 degrees Celsius.
In a bowl, mix the Greek yogurt with the egg until it has become a creamy mixture.
Make the oatmeal and the hazelnuts fine in a food processor and mix this with the linseed, the cinnamon and the tartar baking powder.
Put both mixtures in one bowl and mix well with the sweetener.
Grease five muffin molds with coconut oil or use silicone molds. Put in the muffin mix here and put in the oven for about 20 minutes until a satay stew comes out clean.
Meanwhile, mix the avocado, cocoa, hazelnuts, cinnamon and sweetener into a creamy paste in the food processor.
Allow the muffins to cool well and then add the navel topping.