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Flourless free adhesive muffins blender, free grain oil, free, free milk, vegetarian, and free refined sugar.
This super-addictive flourless blender muffin is not like an ordinary muffin ... They are like soft, baking cake balls, in the form of their real muffin-fudginess.
I've made them around 100 times, and my food processor really hasn't put a foot more than a month. As soon as I go through one batch, I'm soon back in the kitchen making more!
Material
- 1/2 cup fast oat or quinoa flakes, loosely fed (40g)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 medium (1/2 cup) over-cooked mashed banana (120g)
- 1 can be white beans (250g without liquid) or 250g cooked beans
- 1/4 cup peanut butter or allergy-friendly substitution
- 1/4 cup of pure maple syrup or honey (for the sugar free version, click here)
- 2 tsp pure vanilla extract
- optional handfuls of mini chocolate chips, crushed walnuts, grated coconut, a pinch of cinnamon, etc.
Instructions
- Preheat the oven to 350 F and line 8-9 cup muffins. Drain the beans and rinse very well, then dry. This is important because it will get rid of the taste of nuts. Blend all ingredients until smooth in a blender or high quality food processor. (If using a blender without tamper, stop sometimes to stir the ingredients with a spoon so that they will blend evenly.) Pour into muffin cups - do not fill until overflow or they will rise and then sink into the centers. Bake 20 minutes. They will look underdone-let stand 20 minutes and they will company. (I want to bake for only 16 minutes and then chill overnight, because I like the texture to be slightly undercooked even the next day.) As mentioned earlier in the post, this muffin should be fudgy, not hairy and flour-y like a traditional muffin. Not everyone will be a fan of textures, but if you like me black bean brownies, then you will probably like this too! Muffins last for 3-4 days cooled or frozen 2-3 weeks.
source https://natashaskitchen.blogspot.com/2018/11/flourless-blender-banana-muffins.html
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