Oatmeal muffins with banana
0
1781
Kitchen
American
Calorie content
258.5 kcal
Portions
8 port.
Cooking time
30 minutes.
Proteins *
10.6 gr.
Fats *
7 gr.
Carbohydrates*
49.3 g
Oatmeal always goes well with bananas. And even more so this combination is appetizing when it comes to muffins. Thanks to the banana pulp, they are quite moist and very aromatic. Using a leavening agent prevents the dough from being heavy and provides a low porosity. An interesting nuance is the addition of walnuts. They accentuate the flavor of the oatmeal and contribute to the friability of the texture. Before adding to the dough, the oatmeal must be finely chopped - this will make the muffin crumb more homogeneous.
Ingredients
Cooking process
First you need to mix all the dry ingredients together. To do this, grind the oatmeal with a blender and pour it into a bowl. Finely chop the walnuts with a knife or also pass through a blender. Add the nuts to the oatmeal. Pour granulated sugar, flour, baking powder into a bowl and mix everything together.
We put the molds with the dough in an oven preheated to a temperature of 180 degrees to the middle level. The time for baking muffins is approximately twenty five to thirty minutes. When the baking time comes to an end, and a golden crust appears on the surface, check the muffins for readiness. To do this, we pierce one of them with a wooden skewer - at the exit it should be completely dry. We take out the finished muffins from the oven, remove from the molds and let them cool completely before serving.
Bon Appetit!