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Banana Muffins

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  Hazelnut flour 240 Milliliter (1 Cup)
  Whole wheat flour 295 Milliliter (1 1/4 Cup)
  Baking soda 2 Teaspoon (10 Milliliters)
  Cinnamon 1 Teaspoon (10 Milliliters)
  Nutmeg 1⁄2 Teaspoon (3 Milliliters)
  Sea salt 1⁄4 Teaspoon (1 Milliliter)
  Free range eggs 2
  Maple syrup 120 Milliliter (1/2 Cup)
  Safflower oil 60 Milliliter (1/4 Cup)
  Vanilla 1 Teaspoon (5 Milliliters)
  Banana 320 Milliliter, mashed (1 1/3 Cup)
  Nonfat yogurt 60 Milliliter (1/4 Cup)
  Lemon zest 1 Teaspoon (5 Milliliters)

Preheat oven to 375°F (190°C).
Combine hazelnut flour, whole wheat flour, baking soda, cinnamon, nutmeg and salt.
Separately, beat together eggs, maple syrup, safllower oil and vanilla.
Stir in banana, yogurt and lemon zest.
Add this mixture to dry ingredients and stir until moistened.
Fill oiled muflin tins with batter.
Bake for 20 minutes.

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