Whole Grain Yogurt – Banana – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter
- 2 banana (s)
- 180 g natural yourt
- 2 egg (s)
- 250 g flour (whole rain)
- 1 packet baking powder
- 100 g cane suar, coarse
- 1 packet vanilla sugar
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 50 g oatmeal
Print Recipe
Pin Recipe Instructions
- Melt the butter, let cool down a little. Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C, gas: level 3-4).
- Peel and coarsely chop all the bananas and puree together with the yoghurt in a blender. Then put the melted butter and eggs in the mixer and puree again briefly. In another bowl, mix the whole wheat flour, baking powder, cane sugar, vanilla sugar, salt, cinnamon and oatmeal well together.
- Slowly stir in the yogurt mixture into the flour mixture, but only until all the ingredients are just combined.
- Grease a muffin tin, distribute the batter in the wells and sprinkle a few extra oat flakes on top.
- Put the tray in the hot oven and bake the muffins for about 30 minutes until they tear open on top. Take out of the oven and let cool in the tin for a few minutes.
- Then remove from the wells and let cool down completely on a wire rack.
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