Recipe for wholemeal banana, coconut & oat muffins
Preheat the oven to 200°C.
Ingredients · Servings 12
- 3 small, very ripe bananas
- 280g of semi-wholemeal flour
- - 1 egg
- 100g of oat flakes
- 20g of coconut flakes
- 150g of whole cane sugar
- 25 cl of milk
- 2 cl of citron
- 5 cl of neutral oil
- 2 tablespoons of agave syrup
Method · 35 min
- Preheat the oven to 200°C.
- In a bowl, whisk together the sugar and egg. Add the flour, then gradually add the milk and lemon juice, stirring until you have a smooth mixture.
- Mash the bananas and mix them into the batter. Divide the mixture among silicone muffin cups or paper baking cups.
- In a small bowl, thoroughly mix the oat flakes, coconut, and agave syrup.
- Spread this mixture on each muffin and bake for 20 minutes.
- Allow to cool slightly before removing from the mold and let cool completely on a wire rack.
In a bowl, whisk together the sugar and egg. Add the flour, then gradually add the milk and lemon juice, stirring until you have a smooth mixture.
Mash the bananas and mix them into the batter. Divide the mixture among silicone muffin cups or paper baking cups.
In a small bowl, thoroughly mix the oat flakes, coconut, and agave syrup.
Spread this mixture on each muffin and bake for 20 minutes.
Allow to cool slightly before removing from the mold and let cool completely on a wire rack.
