Chocolate Banana and Oats Muffin
- 1 cup 250 mL whole barley flour
- 1 cup 250 mL all purpose flour
- 1 cup 250 mL oats
- 1 cup (250 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 1 tsp (4 mL) salt
- ½ tsp (2 mL) nugmeg
- 4 tsp (8 mL) cocoa powder
- 1 cup (250 mL) fresh bananas
- 3 eggs
- 1 cup (250 mL) milk
- ½ cup (100 mL) butter
- Step 1In a large bowl, combine barley flour, sugar, baking powder, cocoa powder, oats, salt, cinnamon and bananas.
- Step 2In a small bowl, lightly beat eggs; stir in milk and butter and pour into the flour mixture.
- Step 3Stir until just combined.
- Step 4Fill 12 lightly greased or paper-lined medium muffin cups almost full.
- Step 5Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched.
- The uniqueness of this muffin is the usage of Barley Flour. I've also made some small ones, the only difference is spoon a teaspoon-sized of the mixture and use a small muffin paper-lined cups. Adjust the baking time to about 11 minutes. I must tell you this recipe is not so sweet. Hence if you like a sweet version, you can add more granulated sugar, up to 1 cup.
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