Chocolate Banana and Oats Muffin




Yield 12 Muffins

  •  1 cup 250 mL whole barley flour
  •  1 cup 250 mL all purpose flour
  •  1 cup 250 mL oats
  •  1 cup (250 mL) granulated sugar
  •  4 tsp (20 mL) baking powder
  •  1 tsp (4 mL) salt
  •  ½ tsp (2 mL) nugmeg
  •  4 tsp (8 mL) cocoa powder
  •  1 cup (250 mL) fresh bananas
  •  3 eggs
  •  1 cup (250 mL) milk
  •  ½  cup (100 mL) butter
  1. Step 1
    In a large bowl,  combine barley flour, sugar, baking powder, cocoa powder, oats, salt, cinnamon and bananas.
  2. Step 2
    In a small bowl, lightly beat eggs; stir in milk and butter and pour into the flour mixture. 
  3. Step 3
    Stir until just combined. 
  4. Step 4Fill 12 lightly greased or paper-lined medium muffin cups almost full. 
  5. Step 5
    Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched. 
  6. The uniqueness of this muffin is the usage of Barley Flour. I've also made some small ones, the only difference is spoon a teaspoon-sized of the mixture and use a small muffin paper-lined cups. Adjust the baking time to about 11 minutes. I must tell you this recipe is not so sweet. Hence if you like a sweet version, you can add more granulated sugar, up to 1 cup.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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