Vegane 'Santa Babe Muffin'

Hello my friends!

Since it is so cold outside it is time to experiment in my kitchen a little bit. I recently tried Santa's Babe Pepperkake Roibos Tea by the company 

'TEA and the GANG' and fell in love with it. I figured that I could use it
in one of our favourite, fast recipes. The wonderful flavour of roibos, cinnamon,
vanilla and cardamom makes everthing taste warm and wintery!
Especially in my muffin recipe it tastes really great!
Unfortunately I'm not very good at speaking english, so my two wonderful and perfect
daughters helped me to translate the recipe !
I hope you'll enjoy it as much as I do !

Vegane Santa'Babe Muffin'

Recipe for about 12 Muffin

Ingedients:

4 medium sized, ripe Bananas (350g)

75g raw cane suger

2tablespoons maple sirup

120g spelt flour (or other)

120g whole grain spelt flour (or other)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla extrakt

1 teaspoon cinnamon

50ml almond milk

50g chopped walnuts

100ml water

50ml orange juice 

2 teabags Pepperkake von TEAandtheGANG

Topping: 

chickpea water from 1 bowl chickpeas

around 350g powdered suger

2 teabags Pepperkake von TEAandtheGANG

Directions:

1. Boil up the 100ml water with the 50ml 

orange juice and put two teabags inside.

Boil the liquid down to around 3 tablespoons

                                                        The tea smells so wonderful !

                                                                                                                                     

  2. Preheat the oven to 175 celsius and line

the muffin tray.

    

3. Mash the bananas and wisk them with the 

suger and the marple sirup.

                                                             

 4. Put the dry ingredients in a bowl and combine

them with the wet ingredients.

5. Put the chopped walnuts into the dough and 

put it into the muffin tray and bake it in the 

ofen for around 15 minutes. 

                                                                          

                                                  

Topping:

6.

Beat the chickpea water until stiff and gradually add the powdered suger.

Fill the mass into a piping bag and pipe it onto the muffins.

Cut 2 teapags open and sprinke the tea ontop of the muffins.

7.

Enjoy the baked goods!