Cholesterol Free Double Banana Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This is a scrumptious breakfast treat with a perfect combination of the crunchy, sugar-crusted top and the sweet, moist, and nutty texture. What's more? It's cholesterol-free, having used only egg white and canola oil. Ingredients:
400 gr. very ripe banana, mashed |
250 gr. egg white |
430 gr. canola oil |
360 gr. white sugar |
400 gr. pastry/cake flour |
3 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
85 gr. dried banana, chopped |
85 gr. walnut pieces |
pumpkin seeds and sanding sugar for sprinkling on top of muffins |
Directions:
1. Preheat the oven to 350 F
2. Line 2 regular sized muffin tins with paper cups
3. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Beat egg white, canola oil, and sugar together till well mixed and a little frothy.
5. Add the mashed banana and mix well
6. Add the flour mixture and stir till well combined.
7. Stir in the chopped dried banana and walnut pieces.
8. Scoop batter into each paper cup, filling 3/4 of the cup. Top each with generous sprinkling of pumpkin seeds and sanding sugar.
9. Bake in the preheated oven for about 18-20 min. or till toothpick inserted come out clean.
10. Serve warm with a cup of cappuccino, a glass of milk, or whatever you fancy. Yum!
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