These banana muffins are moist and tasty! They’re not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.
Per Serving: 172 calories; protein 2.7g; carbohydrates 30.1g; fat 5g; cholesterol 10.3mg; sodium 198.6mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.