Banana muffins with oat flakes with honey without flour

Healthy and delicious cupcakes without flour and sugar. A simple recipe for banana-oatmeal cupcakes. Only 190 kcal per 100 grams. A great option for breakfast or for a healthy snack. Sweet dessert without sugar and flour

nordia

The author of the recipe

Banana muffins with oatmeal with honey without flour

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Composition / ingredients

Servings:

Oatmeal

100

Bananas

1.5

Eggs

Honey

Milk

Cinnamon

Salt

0.25

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 7 % 3 g

Carbohydrates 84 % 37 g

191 kcal

GI: 5 / 53 / 42

Step-by-step cooking

Cooking time: 40 min

Step 1:
Put the bananas in a large bowl and mash them with a fork.
Step 2:
Add chicken egg, mix.
Step 3:
Pour milk into a bowl, add honey, mix well.
Step 4:
In a separate bowl, mix the dry ingredients - flour, baking powder, salt, cinnamon.
Step 5:
Pour the dry ingredients into the banana-egg mixture and mix.
Step 6:
Lightly grease cupcake molds with vegetable oil. If you use paper molds for cupcakes, then just put them in a mold, in this case you do not need to lubricate with oil.
Step 7:
Fill out the cupcake forms with the dough. Bake muffins in preheated to 180 C for 35-40 minutes.
Step 8:
After 35-40 minutes, remove the muffins from the oven. Let the finished cupcakes in the mold cool. After the cupcakes have cooled down, they can be taken out of the mold and served with tea or coffee. :)

In this recipe I use ripe bananas, as they are sweeter (use bananas when they are already beginning to darken), such bananas are ideal for baking.

I used instant oatmeal, but if you use hercules, then I advise you to soak them in water in advance so that they are not so tough in ready-made cupcakes.

If desired, you can add chocolate to the dough or sprinkle it on top of the cupcakes before sending them to bake in the oven..

If you use paper molds for cupcakes and muffins, then you do not need to lubricate them with oil. If you use a silicone mold, then I still recommend greasing it with vegetable oil or cream of your choice..

I pack ready-made cupcakes in containers and can store them at room temperature for three days..

The readiness of cupcakes can be easily checked with a wooden skewer or toothpick. After 35-40 minutes, pull out the cupcakes and pierce one of them in the middle with a toothpick. If the toothpick is dry and there is no dough left on it, then the muffins are ready, if not, keep them in the oven for a while. But be careful, do not overdo them in the oven, otherwise the cupcakes may turn out dry ..