Brown Sugar Whole Wheat Banana Muffins
Overview
It's freezing cold, and all the fruits look cold. If you don't want to eat them or chew them, what are you doing there? Use it all for baking. The remaining banana sat alone for several days, with no one paying attention to it. It looked almost cooked. I happened to see a recipe for brown sugar whole wheat banana muffins, so I used it to solve the problem. This recipe is slightly different from what you are used to, so just follow your own habits. First stir the eggs and brown sugar together. It doesn't matter if the brown sugar doesn't dissolve completely. It will also taste good if you bite into a little bit of brown sugar particles. There is no need to mash the bananas in advance, just throw them into the egg liquid and beat them up. Even if there are some small particles, the taste will be richer. Paper cup? I'm too lazy to look for it, so I just use a silicone mold to save trouble. The color of brown sugar is deep, with scattered brown sugar particles embedded in it, which burns to a burnt color; the taste is slightly thick, which is okay; banana? Disappeared. . .
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Ingredients
Steps
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Ingredients: 100g whole wheat flour, 1 tsp baking powder, 25g brown sugar, 35g corn oil, 1 egg, 1 banana
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Crack the eggs into a large bowl, add brown sugar,
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Mix well.
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Pour in the oil and mix well.
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Peel the banana, break it into small pieces and put it in a bowl.
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Mash while stirring until it becomes a uniform paste.
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Mix baking powder and whole wheat flour evenly,
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Pour into the egg liquid,
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Use a rubber spatula to stir evenly.
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Pour into the mold, fill it eighty-nine percent, and place it on a baking sheet,
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.
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Bread is colored and baked.
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Unmold immediately and let cool
