In our fast-paced world, there may infrequently be time to sit down and enjoy a healthful breakfast. These whole wheat cakes offer a comparatively healthful on-the-cross snacking alternative, free of refined sugar and butter. They are perfect for a busy day.
Ingredients:
40g rolled oats
2 cups complete wheat flour
One half tsp baking soda
2 tsp cinnamon powder
1 tsp nutmeg powder
half tsp salt
three big ripe bananas, mashed
1/three cup honey
1/three cup vegetable oil
1/4 cup milk
three huge eggs
1 tsp vanilla extract
1 cup of walnuts
Yields around 15 truffles
Directions:
Combine the oats, flour, soda, cinnamon, nutmeg, and salt in a large bowl and set them apart. Whisk the mashed bananas, honey, oil, milk, eggs, and vanilla in a separate bowl. Once properly mixed, gradually add this mixture to the dry ingredients until combined. Add the walnuts, and fold the nuts into the batter using a wooden spoon or spatula until lightly dispersed.
Prepare a muffin tray with liners and scoop the batter to the brim. Top with oats or sliced banana if desired. Bake at 220 degrees Celsius for 5 minutes, then lessen temperature to a hundred seventy-five °C for 12 to 15 minutes. The cakes are completed while a timber skewer inserted into the middle of the muffin comes out easily. Allow the muffins to cool earlier than eliminating them from the tray.
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