Banana Muffins

Overview

I bought a big bunch of bananas a few days ago, but I forgot about them in the kitchen. When I thought about it today, I found that they were overripe. It was a pity to throw them away, but I can’t eat so many. What should I do? Suddenly I thought, make muffins, this is a very good way to use up bananas!

Tags

• baking
• breakfast
• summer recipes
• baking powder
• banana
• banana segments
• corn oil
• dried cranberries
• egg
• low gluten flour
• baking soda

Ingredients

Steps

1. 1 Cut 3 bananas into small pieces and put them in a bowl

   

2. 2 Crush the banana into a puree and put it in a basin

   

3. 3 Add 2 eggs, 50 grams of corn oil, 180 grams of low-gluten flour, 5 grams of baking powder, 1 gram of baking soda into the basin

   

4. 4 Mix the ingredients evenly until there is no dry powder

   

5. 5 Cut 2 bananas into small pieces, any length, as long as it does not exceed the paper cup. Pour the batter into the paper cup. Only pour half a cup, add a section of banana, and add a few dried cranberries. Then pour the batter into the paper cup until it is 80% full. Place as many dried cranberries as you like on the surface

   

6. 6 Preheat the oven, turn on the upper and lower heat functions, take it out of the oven at 180 degrees for 25 minutes and let it cool before eating