Complete and healthy, these muffins are perfect for a quick breakfast or a snack on the go. Easy to slip into a lunch box or a racing backpack, they will quickly prove popular with the whole family!
Ingredients for 12 muffins
- 1 ripe banana
- 200 ml of semi-skimmed milk (2% fat – LOW FAT)
- 2 eggs
- 100 g of flour
- 50 g of oats
- 60 g of milk chocolate chips
- 1 teaspoon of baking powder
- 1 pinch of salt
Directions
Preheat oven to 180°C / 375 °F.
Step 1:
Mash the banana with a fork.
Step 2:
In a mixing bowl, mix the banana, milk and eggs.
Blend the mixture until you get a smooth mixture without a piece of banana.
Step 3:
Mix together flour and baking powder. Then gradually add to the previous mixture.
Add the pinch of salt, the oats and the chocolate chips. Mix.
When you get a homogeneous mixture: your muffin dough is ready.
Step 4:
Place your muffin cups on a baking sheet.
Grease your moulds if necessary:
- The recipe contains little fat, so if your moulds are not non-stick or silicone, rub the inside of your moulds with absorbent paper slightly soaked with sunflower oil.
- If you use silicone moulds, pass them under the cold water before filling them to moisten them
Pour the dough into the moulds.
Bake the muffins for 25 minutes at 180 ° C / 375 ° F.
Step 5:
Unmould the muffins.
Let cool before serving.
These muffins keep for 2-3 days in an airtight container at room temperature. You can also freeze them in an airtight bag.
Julie.Nutrition Simple & Tasty 