Fluffy Whole Grain Breakfast Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 13 mins |
| Total Time | 28 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g banana (s), ripe
- 3 tablespoon coconut oil
- 2 egg (s)
- 150 g whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 30 g cane suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 0.5 ½ teaspoon, leveled cinnamon
- blueberries
- nuts
- oatmeal
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C convection in good time.
- Mash the ripe bananas in a bowl with a fork. Add coconut oil and eggs and stir with the hand mixer until the mixture is a little frothy. Mix the whole wheat flour with cane sugar, baking powder, baking soda, vanilla sugar, salt and cinnamon and gradually stir the mixture into the banana foam. Fold in blueberries, nuts and oat flakes as desired. I put a few more oatmeal on top of the batter in the muffin cups.
- With us the dough resulted in 9 brimful molds. They don`t open up strongly. Put the muffins in the mold in the preheated oven and after 3 minutes reduce the heat to around 170 ° C. Bake for about 10 minutes. When I took the chopsticks, there was still minimal dough sticking to the stick when I took it out. So they are wonderfully juicy.
- We also had some whipped cream and fresh strawberries. Yoghurt, quark and other fruit are definitely great with them.
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