Banana Muffins Recipe
Ingredients
| Hazelnut | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 1/4 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Sea salt | 1/4 Teaspoon | |
| 2 free-range eggs | ||
| Maple syrup | 1/2 Cup (16 tbs) | |
| Safflower oil | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Banana | 1 1/3 Cup (16 tbs), mashed | |
| Nonfat yogurt | 1/4 Cup (16 tbs) | |
| Lemon zest | 1 Teaspoon | |
Directions
Preheat oven to 375°F (190°C).
Combine hazelnut flour, whole wheat flour, baking soda, cinnamon, nutmeg and salt.
Separately, beat together eggs, maple syrup, safllower oil and vanilla.
Stir in banana, yogurt and lemon zest.
Add this mixture to dry ingredients and stir until moistened.
Fill oiled muflin tins with batter.
Bake for 20 minutes.
Combine hazelnut flour, whole wheat flour, baking soda, cinnamon, nutmeg and salt.
Separately, beat together eggs, maple syrup, safllower oil and vanilla.
Stir in banana, yogurt and lemon zest.
Add this mixture to dry ingredients and stir until moistened.
Fill oiled muflin tins with batter.
Bake for 20 minutes.
Chef
