Receta Banana and Rolled Oat Muffins
These Banana & Rolled Oat Muffins are perfect for morning breakfast or afternoon snack. Great texture with rolled oats, light and flavourful. You'll be surprised only one egg was used which is a good healthy option with no butter but only a little oil needed. The only problem was that the muffins got stuck to the muffin cases. Probably, I'll need to grease or spray the liners. Overall I like these healthy muffins and they tasted better the next day. I keep the muffins in room temperature for a day and finished them off the next morning.
- Banana & Rolled Oat Muffins
- 130g Self raising flour
- 1/2 tsp Cinnamon powder
- 1/4 tsp Baking soda
- 50g Rolled oats
- 50g Brown sugar
- 1 tbsp Honey
- 1 tsp Vanilla extract
- 1 Eggs (70g)
- 100g Natural yoghurt
- 30ml Canola oil
- 125g Ripe banana, mashed
Method:
Preheat oven to 200C. Line a muffin pan with paper cases.
Sift (twice) flour, cinnamon and baking soda into a bowl. Add oats and brown sugar, stir to combine.
Whisk egg, yoghurt and oil together. Add mashed banana and stir to combine. Pour into dry ingredients and mix together using a rubber spatula until just combined. Mixture may be lumpy and does not have to be evenly mixed.
Spoon mixture into paper cases and top with a slice of banana. Bake for 25-30 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Taste.com with some adjustments
预热烤箱200度。准备7-8个满分纸杯。
把面糊倒入7-8个满分纸杯，铺一片香蕉在面上。烤约25-30分钟至熟。从烤箱取出后，蛋糕先留在烤模中，待5分钟后才放到网架待凉。