Although banana muffins are sugar free and oil free, the texture and taste are not bad at all. The pancakes are soft and can be easily folded up. They taste like bananas. The preparation method is very simple and can be made in about ten minutes. Even if you make them for breakfast in the morning, you can still make them in time
Sugar free banana muffins
Although banana muffins are sugar free and oil free, the texture and taste are not bad at all
Ingredients
- 1 banana
- 85 g Low gluten flour
- 1 egg
- 70 ml Pure milk
- Salt A little bit
Instructions
- choose ripe bananas with black spots on the skin
- Cut the banana into small pieces and put them into a cooking cup. If you don’t have a cooking cup, you can use a spoon to mash the banana into puree.
- Pour the milk and egg mixture into the cooking cup, start the food processor, and stir for about ten seconds. If you don't have one, you can use a manual egg beater.
- Stir the banana egg milk. It doesn't matter if there is foam. Add a little salt and stir.
- Pour in flour
- Make a Z-shaped stir to make a thin batter. Lift the whisk and the cake batter will flow down. It will not disappear immediately when it drips on the batter.
- Heat the pan over medium heat for 1-2 minutes. A non-stick pan is used here so that the pancakes will be beautifully colored. Turn to low heat. I use a gas stove. Low heat does not mean only the middle fire, but two circles of fire. However, the fire is very weak. The heat control of different stoves will be different. Slowly pour the cake batter on the top of the pan to form a natural round shape. When bubbles appear on the surface, you can turn it over. Fry for about 1 minute.
- Turn over and fry for another minute. You can cover the pot halfway through, I think it will heat more evenly.
Tried this recipe?Let us know how it was!