Gluten, egg, and milk Banana/Chocolate Muffins
Cakes in formCook time: 0 min.
Servings: 12 portion(s)
Servings: 12 portion(s)
Ingredients for Gluten, egg, and milk Banana/Chocolate Muffins
| 1 | tbsp | Fiber remember |
| 1 | Carrot – grated | |
| 1 | tsp | Sea salt |
| 1 | tbsp | Canola oil |
| 100 | g | Oatmeal |
| 100 | g | Millet flakes |
| 2 | Bananas | |
| 3 | tsp | Baking soda |
| 3 | tbsp | Cane sugar |
| 3 | dl | Water |
| 5 | Dates | |
| 5 | Prunes | |
| 50 | g | Corn flour |
| 50 | g | Almonds |
| 50 | g | Dark chocolate 70%-minced |
| 50 | g | Rice flour |
Instructions for Gluten, egg, and milk Banana/Chocolate Muffins
To prepare the Gluten, egg, and milk Banana/Chocolate Muffins recipe, please follow these instructions:
The oven is switched on – 175 C, conventional oven. Water, bananas, prunes, dates, and almonds blended and pour into a bowl. The chopped chocolate, canola oil, sea salt, sugar, grated carrot, millet flakes and oatmeal mix in the bowl. Rice flour, cornmeal, baking powder and mix in a fiberhusk Bowl and mix with the rest of the dough first, just before the dough is distributed in 12 muffin moulds. Bake for about 25 minutes at the bottom of the oven.
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