Press ESC to close

362 0

Muffins from ripe bananas

Magdalenas de plátanos madurosRipe banana muffins, one of the richest muffins I’ve ever tasted. Surely sometimes we have in the fruit bowl some banana that is too ripe (those that get half black even) and we intend to throw it away, because no, nothing and less food is thrown, so today I bring you this recipe to take advantage of them and enjoy a breakfast or snack of 10.

I make them with rice milk, but with any milk you’re going to be fancy. You can also put brown sugar that gives them a great touch.

And if you don’t have muffin molds, nothing happens in a big mold and we’ll have a rich cake.

Banana

muffins Banana
muffins, taking advantage of those that get ugly and even too ripe.

Author:
Cocina:

Spanish

Type of recipe: Snack
Rations: 6-8
Preparation time:

Cooking time:
Ingredients
  • 2 bananas (ripe)
  • 2 Eggs
  • 90 gr soft olive or sunflower oil
  • 100 gr rice milk
  • 125 gr of sugar
  • 250 gr of pastry flour
  • 1 sachet of yeast Royal
Preparation
  1. Heat the oven to 180°.
  2. Meanwhile, chop the bananas and throw into the jar along with eggs, oil, milk and sugar. Schedule 30 seconds to speed 5.
  3. Mix the flour with the yeast and sift them over the jar. Mix 30 seconds speed 6. If there is a lot of flour left on the walls lower it with the spatula and mix a few more seconds.
  4. Fill the capsules or muffin molds with the mixture. About ¾ parts of each mold.
  5. Bake at 180° for 25 minutes.
  6. Remove from the oven and let cool on a rack.
Notes
If we want the muffins to have a cupete when full the capsules put in the fridge for half an hour.
When I say ripe bananas, I mean when they get something black already.
You can replace rice milk with which you normally use at home.

Helpful?, please rate!
[Total: 0 Average: 0]

Leave us your comment