Banana Blackberry Oatmeal Muffins

• 份量: 18 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

1 cup milk

1 cup old fashioned oats

1¾ cups (210g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

115g unsalted butter, melted and slightly cooled

½ cup (100g) granulated sugar

¼ cup (42.5g) packed light brown sugar

2 large eggs, at room temperature

2 ripe bananas, mashed

2 teaspoons vanilla extract

1½ cups blackberries (sliced in half if they are large)

Optionals: halved blackberries and sliced bananas for the topping

步骤

In a medium bowl, stir together the milk and the oats; set aside.

Preheat the oven to 200°C.

Line two muffin tins with 18 cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon. Set aside.

In another large bowl, whisk together the melted butter, granulated sugar, and light brown sugar. Then beat in the eggs, one at a time, and then mix in the mashed banana and the vanilla.

Gradually whisk in the dry ingredients to the wet ingredients until fully incorporated. Do not overmix: mix only until you no longer see any bits of dry flour mixture.

Using a silicone spatula or a wooden spoon, gently fold in the milk-oat mixture.

Then gently fold in the blackberries.

Scoop out the batter and pour into each prepared muffin tin, just about 3/4 of the way full.

Optional: add a slice of banana and a blackberry half to the top of each muffin batter.

Bake at 20C°F for 5 minutes. Then turn the heat down to 17C°F and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool for 5 minutes before serving.

营养

• 卡路里: 173 kcal
• 总脂肪: 7 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 2.5 g
• 反式脂肪: 0.2 g
• 胆固醇: 33 mg
• 钠: 133 mg
• 总碳水化合物: 26 g
• 膳食纤维: 2 g
• 总糖: 12 g
• 蛋白质: 3 g