Hello people, how are you today? This time I leave you this delicious whole wheat banana oatmuffins recipe! Easy to make and ideal to take advantage of ripe bananas that nobody wants to eat! In a matter of minutes we have something delicious and healthy for children.
Did you know that the more it ripens, the higher the level of antioxidants it concentrates and the more dark spots the banana has, the more benefit it will bring to the body and the immune system?
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Puree the bananas. Add the powdered sweetener, cinnamon, eggs, and oil. Mix all the ingredients well with a hand mixer or a mixer machine.
Add the whole grain flour together with the baking powder. Beat for 10 minutes or until combined. Then add the oats and mix.
Fill 3/4 of the mold with the preparation and bake at 160-180 degrees / 320-356 Fahrenheit about 20-30 minutes. Or until inserting a toothpick and it comes out dry.
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NOTES
Can be used butter, margarine or any other type of cooking oil.
Replacement of oil for butter: 50 / 1.76 oz / 1 ¼ tbsp.
Consume preferably before 3 days.
Can be frozen (3 months).
Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
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