Muffins With Bananas

Our readers may have noticed that we rarely post any sweet recipes. The reason is that we’re not very big fans of sweet dishes. We do eat them, but usually we (or I) make them only when we expect guests, because we can’t eat a whole cake or something by ourselves.

These muffins aren’t very sweet, but they don’t need to be because the bananas, peanuts and cardamom give them all the taste they need. With my muffin tray this batch makes 12 muffins and the baking time is for that size. If you use paper cups or have smaller cups in your tray the baking time will be shorter.

Banana and Peanut Muffins

makes about 12

2 dl crushed peanuts
1 dl rolled oats
1 dl sugar
4 dl wheat flour
2 tsp vanilla sugar
2 tsp baking powder
1 tsp cardamom
3 bananas
1,5 dl oat  milk
0,5 dl oil

Mix peanuts, oats, flour, sugar, vanilla sugar,  baking powder and cardamom in a bowl. Peel the bananas and mash them with a fork on a deep plate until they look like baby food. Add mashed bananas, oat milk and oil to the nut and flour mixture and stir quickly together. Spoon the batter to cups of a muffin tray (grease first, if it’s needed with your tray) or individual silicone or paper muffin cups. Don’t fill them, 2/3 is enough. Bake in 175 Celsius degrees about 30 minutes or less if you’re muffin cups are smaller. If you’re not sure whether your muffins are ready or not, you can poke a wooden stick in the middle and if it’s clean when you pull them out they’re ready.

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