Step-by-step recipe with a photo of making banana muffins without eggs with semolina and oatmeal at home. Benefits and nutritional value. Video recipe.
If you follow your figure, do not eat foods containing a large amount of sugar and flour, while it is difficult to deny yourself sweets, there is a good way out. I propose a new fashionable culinary trend - flourless muffins, which can be prepared in literally 20 minutes. It is difficult to come up with a more useful delicacy, tk. there is no flour or sugar in the recipe. It is these products that most often give extra centimeters in the waist and hips. Flour is replaced by oatmeal with semolina, and sweet banana is used as a sweetener. Such pastries will appeal to those who want to lose weight and all sweet lovers. It will be appreciated by adherents of healthy nutrition and correct calories. Due to the low content of fast carbohydrates, the products will maintain an ideal figure, satisfy hunger and cravings for sweets.
You can experiment with this recipe and add your favorite treats. For example, instead of banana, use pulp of peach, apricot, strawberry, blueberry, and other berries. Dried cranberries, raisins, dried apricots and other dried fruits are also suitable. In the dough, you can replace semolina or oatmeal with cornstarch or flour. Or use one semolina or oatmeal alone. Either way, protein muffins will be hearty, flavorful, and mouth-watering. They will replace boring boring morning oatmeal or semolina porridge, and will also be a great afternoon snack or snack during the day.
- Calorie content per 100 g - 105 kcal kcal.
- Servings - 8
- Cooking time - 20 minutes (5 minutes of active work, 15 minutes for baking)
Ingredients:
- Banana - 1 pc.
- Semolina - 80 g
- Salt - a pinch
- Oat flakes - 50 g
- Soda - 0.5 tsp
- Kefir - 200 ml
- Vegetable oil - 30 ml
Step-by-step preparation of egg-free banana muffins with semolina and oatmeal, recipe with photo:
1. Banana wash and peel. Break into pieces and place in a deep bowl to knead the dough.
2. Take a blender and chop the banana into a smooth puree.
3. If there is no blender, you can simply crush it with a fork. If the banana is ripe and soft, it will turn into puree very easily.
4. Pour kefir and vegetable oil into the banana puree. Kefir must be at room temperature. Because baking soda will only react properly with dairy products if they are warm. Therefore, remove the kefir from the refrigerator in advance so that it has time to heat up. The vegetable oil should also be at room temperature so as not to lower the temperature of the kefir, which will affect the reaction of the soda.
5. Add a pinch of salt to the dough and use a blender or whisk to stir the food until smooth. When cooked, the banana pulp will become even sweeter and more concentrated, which will make it possible not to use sugar and other sweeteners in the recipe.
6. Next, add semolina and oatmeal. The essence of this recipe is a combination of viscous and dense banana puree with semolina and oatmeal. This mixture acts as a substitute for flour, eggs and any other dough thickeners.
7. Stir the food with a whisk or a tablespoon so that the consistency of the dough is like sour cream. It is advisable to leave the mass to stand at room temperature for 15-20 minutes, so that the cereals swell a little. But if there is no time, then it's okay, the cupcakes can be immediately sent to bake, the cereals will swell during baking.
Finally, just before baking, add baking soda to the dough and mix well.
eight. Fill the muffin tins completely with the dough. The cupcakes will rise slightly during baking, but then settle. If you use silicone molds, they do not need to be lubricated. Iron molds must first be greased with vegetable oil so that the cupcakes do not stick to them.
9. By the time the baking soda is added to the dough, the oven should already be preheated to 180 ° C. Therefore, take care to warm it up in advance. Then send the egg-free banana muffins with semolina and oatmeal to bake in the oven for 15 minutes. Check their readiness with a wooden splinter. Pierce the middle of the cake with a stick, it should come out dry. If it gets sticky, continue baking for another 5 minutes and try cooking again. Cool the finished baked goods, sprinkle with powdered sugar or chocolate icing and serve as a tasty and simple addition to a glass of milk, a cup of tea or coffee.
It turns out ready-made low-calorie and diet muffins in consistency slightly moist due to the presence of banana, but still baked well. They certainly aren't as super fluffy as the wheat flour biscuits, but that doesn't make them any less delicious.
See also video recipes:
Flourless muffins
