Low-fat banana muffins made with einkorn flour.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Mash bananas in a bowl. Mix in applesauce, egg, sugar, and vanilla extract.
Mix einkorn flour, oats, blueberries, coconut, cinnamon, baking powder, salt, and baking soda together in another bowl. Add to banana mixture and stir until just combined. Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Per Serving: 168 calories; protein 3.7g; carbohydrates 30.5g; fat 5.8g; cholesterol 16.1mg; sodium 358.5mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . 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 night before , then clear it off the next day.