This is the perfect recipe to use whenever you have very ripe bananas. The muffins are regular favourite in our house.
The fragrant scent of the muffin spreads from the oven.Take a bite and your mouth will be filled with delicious flavor.
No added sugar, but This is sweet enough. If you lightly sweetness, you really don’t need to add sugar.
These banana muffins are quick and easy with a moist, soft and tender center bursting and perfectly golden top. A healthier tastier muffin for breakfast or a snack.
INGREDIENTS (4 muffins)
|Whole wheat flour||40g|
|Egg– Room temperature eggs.||1|
|Taihaku sesame oil (Vegetable oil, canola oil, or melted coconut oil)||18g|
|Oligo syrup (or honey)||40g|
|Milk（If you have a big banana, This milk can be omitted.）||5g|
PREPARE OVEN AND MUFFIN CUPS
▼Preheat oven to 180c/360f; line muffin cups with paper liners.
1．In a large bowl, whisk the flour, Cake flour, Whole wheat flour and baking powder together. Set aside.
2．In a large bowl, mash the banana using a fork.
3．Add the oatmeal, egg, oil, oligo syrup, salt and milk. Use the whisk to stir until everything is well combined.
4．Pour in The dry ingredients into the banana mixture and stir until well combined. Do not over mix.
5．Divide between prepared muffin cups.
5．Bake at 180c/360f for about 20-25 minutes until golden and insert a skewer until it comes out clean.
●If your toaster oven cannot be converted, These burns easily so be careful!
●This muffins are lightly sweetened, so you can add more sugar according to your taste.
●If you don’t like the texture of the oatmeal, I recommend you to use quick rolled oats.
If you have just rolled oats, Combine oatmeal and egg in a bowl, and leave it for 10 to 15 minutes in the refrigerator. After that add the other wet ingredients.
●you can even stir in chocolate chips or raisins if you’re a there lover.
Products I used.
●Whole wheat flour.
●Taihaku sesame oil.