Banana muffins
Here is the perfect recipe for those bananas that have developed a few too many brown spots. The ripe bananas add lots of flavor and sweetness to these delicious muffins that are quickly mixed together. The recipe doesn't meet the whole grain label requirements, but it's a way to incorporate a bit more whole grains into everyday life.
Ingredients
- 350-400 g ripe bananas this is equivalent to about 4 bananas.
- 2 egg
- 90 g wheat flour
- 40 g oats
- 1 tsp baking powder
- 1 pinch salt
- ½ dl sunflower oil
- ½ dl oat drink / oat milk
- 1 tsp vanilla sugar
Instructions
- Preheat the oven to 180°C fan (convection).
- Place about 12 muffin liners, depending on the size of the molds.
- Peel the bananas and break them into smaller pieces, then place them in a bowl. Save half a banana to slice and place on top.
- Mash the bananas with a fork, hand mixer, or blend them.
- In another bowl, mix the dry ingredients: flour, baking powder, salt, and vanilla sugar.
- Add the eggs, milk, and oil to the bowl with the bananas and mix everything well with a hand mixer.
- Fold the dry ingredients into the batter.
- Optionally, add a small handful of chocolate chips or other fillings, such as nuts, at the end.
- Now, distribute the batter into the muffin molds, and slice the half banana to place a piece on top of each muffin.
- Bake in the middle of the oven for about 15–20 minutes. Check if they are done by inserting a toothpick into a muffin; if it comes out clean, they're ready.