Ingredients
2 Banana (preferably ripe)
50 grams Canola oil
1 handful Oatmeal (optional)
1 and 1/2 teaspoon Aluminum-free baking powder
Method
Sources
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Recipe1M+
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milled whole oats — pancakes, muffins, cookies, porridge bread
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
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preheat your oven to 180 c. use a masher to mash 200 g of the bananas. cut the remaining banana into slices to be used as topping. combine all of the ingredients and the canola oil in a blender and mix until crumbly. put the mixture from step 2 into a bowl and mix in the oatmeal. then, add the soy milk and mashed banana and mix. pour the batter into a muffin pan filled with muffin cups, and top with the banana slices. bake in an oven for about 30 minutes. i tried making a variation using cocoa powder. macrobiotic cocoa muffins. these are also delicious.