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INGREDIENTS (for about 10 muffins)
- 2 ripe bananas
- 2 fresh eggs
- 80 g of maple syrup
- 80 ml of your favorite light olive or seed oil
- 1 sachet of baking powder
- 150 g of Mulino Marello fine whole grain white rice flour
- 100 g of Mulino Marello white sorghum flour
- 80 ml oat milk (or cow's milk)
- 150g of strawberries
For the surface
150g of strawberries
1 banana
PROCEDURE
In a large bowl, mash the two bananas with a fork to form a puree.
Then add the eggs and maple syrup. Mix well.
Then add the oil, oat milk and mix again.
Then add the sifted flours together with the yeast, little at a time.
Mix everything well until you obtain a smooth mixture without lumps; you can do it by hand, all you need is a bowl with a simple fork or a spoon. Add the washed, cleaned and cut into small pieces strawberries to the mixture: mix everything well and set aside for a moment.
In the meantime, take the remaining strawberries and cut them into small pieces again; do the same with the banana. You will have to make a sort of fruit salad which will need to be mixed well, so as to mix all the fruit.
Then take the muffin dough, divide it into the baking cups and cover their surface with the strawberry and banana fruit salad you have just made.
Cook your muffins in a preheated, static oven at 180 degrees for about 25/30 minutes. Always check the cooking and do the toothpick test.
Before taking them out of the oven, I left them for another 5 minutes in the oven, turned off and with the door closed. Then take them out of the oven and let them cool completely before serving.
THE QUEEN'S COUNCILS
You can replace the maple syrup with about 70/80 grams of honey and the oat drink with your favorite vegetable drink. If you don't need to make them lactose-free you can also use cow's milk. Instead of strawberries you can use your favorite seasonal fruit. These muffins will keep in the refrigerator for about 3 days; alternatively you can freeze them to use as needed. I advise you to sauté them for a few minutes in the oven or in the air fryer before consuming them, accompanied as desired with a scoop of Greek yogurt and a pour of dried fruit cream, while sipping a hot tea.
Recipe created for Mulino Marello by Regina Innocenzo
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