John Myers
Ingredients for 1 servings:
- 300 g banana(s), ripe
- 3 tbsp coconut oil
- 2 eggs
- 150 g wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- 30 g cane sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- ½ tsp, smothered cinnamon
- blueberries
- Nuts
- oatmeal
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 28 minutes
optimal start to the day – but fluffy
Preheat the oven to 200°C (fan/convection oven). Mash the ripe bananas in a bowl with a fork. Add the coconut oil and eggs and beat with a hand mixer until the mixture is slightly foamy. Combine the whole-wheat flour with the brown sugar, baking powder, baking soda, vanilla sugar, salt, and cinnamon, and gradually stir the mixture into the banana foam. Fold in the blueberries, nuts, and oats, if desired. I added a few oats to the batter in the muffin tins. The batter made 9 full cups. They didn’t rise much. Place the muffins in their tins in the preheated oven and after 3 minutes reduce the heat to about 170°C (340°F). Bake for about 10 minutes. When I did the skewer test, a tiny bit of batter still stuck to the skewer when I removed them. This makes them wonderfully moist. We served them with some whipped cream and fresh strawberries. Yogurt, quark and other fruits are also great with it.
Facebook Comments