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.
Calories601.6kcal
Proteins9.9grams
Fats16.2grams
Carbohydrates105.5grams
Wheat flour
250
g
Salt
0.5
tsp
Margarine
70
g
Baking soda
0.5
tsp
Brown sugar
90
g
Caster sugar
90
g
Bananas
1
pc
Vanilla
1
tsp
Flaxseed (linseed) flour
1
tbsp
Vanilla soy yoghurt
150
g
Water
2
tbsp
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.
- Flaxseed (linseed) flour: 1 tablespoon
- Water: 2 tablespoons
3
In a bowl, mix softened margarine, both sugars, and yogurt.
- Margarine: 70 g
- Brown sugar: 90 g
- Caster sugar: 90 g
- Vanilla soy yoghurt: 150 g
4
In another bowl, mix flour, baking powder, baking soda, and salt.
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
5
Combine dry ingredients with margarine, flax flour, vanilla, and mashed banana. Mix gently.
- Margarine: 70 g
- Flaxseed (linseed) 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.
