Lenten Banana Muffins

4 servings

20 minutes

It's simple, but there are a couple of nuances: the recipe requires one medium-ripe banana and soy vanilla yogurt. Try to find vanilla - it also affects the taste of the dessert.

Energy value per serving

• Calories: 601.6
• Proteins: 9.9g
• Fats: 16.2g
• Carbohydrates: 105.5g

Ingredients

• Wheat flour: 250 g
• Baking powder: 1 tsp
• Salt: 0.5 tsp
• Margarine: 70 g
• Soda: 0.5 tsp
• Brown sugar: 90 g
• Fine white sugar: 90 g
• Bananas: 1 pc
• Vanilla: 1 tsp
• Flaxseed flour: 1 tbsp
• Soy Vanilla Yogurt: 150 g
• Water: 2 tbsp

Cooking steps

1. Preheat the oven to 180 degrees. Grease the muffin pan with butter or place a paper liner in each cup.

2. In a cup, mix flaxseed flour with water.

   Required ingredients:

   • Flaxseed flour: 1 tablespoon
   • Water: 2 tablespoons

3. In a bowl, mix softened margarine, both sugars, and yogurt.

   Required ingredients:

   • Margarine: 70 g
   • Brown sugar: 90 g
   • Fine white sugar: 90 g
   • Soy Vanilla Yogurt: 150 g

4. In another bowl, mix flour, baking powder, baking soda, and salt.

   Required ingredients:

   • Wheat flour: 250 g
   • Baking powder: 1 teaspoon
   • Soda: 0.5 teaspoon
   • Salt: 0.5 teaspoon

5. Combine dry ingredients with margarine, flax flour, vanilla, and mashed banana. Mix gently.

   Required ingredients:

   • Margarine: 70 g
   • Flaxseed flour: 1 tablespoon
   • Vanilla: 1 teaspoon
   • Bananas: 1 piece

6. Divide the dough into molds, filling them about three-quarters full, and bake for about 25 minutes until done, checking with a toothpick.