Banana Muffins
a breakfast or dessert that perfectly combines the natural sweetness of bananas with the soft texture of pancakes
Ingredients
- 150 g Low-gluten flour
- 30 g Granulated sugar
- 200 g milk
- 20 g butter
- 1 egg
- 1 banana
- 1 g Aluminum-free baking powder
Instructions
- Weigh out 150g low-gluten flour, and mix it evenly with aluminum-free baking powder.
- Peel the bananas, mash them and set aside.
- Mix milk, granulated sugar and eggs, pour in melted butter and mix well.
- Sift in the low-gluten flour and mix into a fine paste, then pour in the mashed banana and mix well.
- Preheat the round cake pan of the multi-purpose cooker over low heat and pour the batter into it until it is 80% full. This step can be done with a non-stick pan.
- Continue to heat over low heat, turn over after one side has solidified, and serve when both sides are cooked through.
Notes
The finished muffins can be eaten directly, or dipped in honey, jam
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