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Banana Amaranth Muffins / www.quichentell.com

Banana Amaranth Muffins

Quiche'n'Tell
Delicious, healthy and fluffy amaranth muffins loaded with bananas and studded with chocolate chips
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 45 g amaranth flour
  • 135 g whole wheat flour
  • 113 g oat flour
  • 360 g ripe bananas, mashed
  • 113 g plain, natural yoghurt
  • 2 eggs
  • 149 g soft brown sugar
  • 50 g olive oil
  • 2 tsp baking powder 1/2
  • ½ tsp soda bicarb
  • ½ tsp salt
  • 40 g chocolate chips

Instructions
 

  • Line a 12-muffin pan with liners or lightly grease them and preheat the oven to 190°C.
  • In a large bowl, whisk together all the flours, salt, soda bicarb, baking powder and ground cinnamon.
  • In another bowl whisk the olive oil with the yoghurt and brown sugar. Beat in the eggs one at a time, followed by the mashed bananas.
  • Now fold the dry mixture into the wet mixture with a light hand until there are no lumps. Take care not to overmix.
  • Fold in the chocolate chips, fill the prepared muffin tin with the batter till ¾ full and bake for 20-25.the muffins should be tall and domed with no wet batter sticking to the tester toothpick.