🍽️ Moist Whole Grain Berry Muffins

Name: Moist Whole Grain Berry Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g whole wheat flour; 50 g ground hazelnuts; 2 tbsp oat bran; 3 tsp baking powder; 0.5 tsp baking soda; 100 g dried cranberries; 50 dried raspberries; 3 ripe bananas; 350 ml soy milk; 100 g brown sugar; 100 ml rapeseed oil

242 kcal · 30 min · 4 servings

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Ingredients

150 g whole wheat flour
50 g ground hazelnuts
2 tbsp oat bran
3 tsp baking powder
0.5 tsp baking soda
100 g dried cranberries
50 dried raspberries
3 ripe bananas
350 ml soy milk
100 g brown sugar
100 ml rapeseed oil

Instructions

1. Preheat the oven to 200 degrees Celsius fan setting.
2. Place paper liners into the muffin tin cups.
3. Add the flour, nuts, bran, baking powder, and baking soda to a large bowl.
4. Stir the dried cranberries and raspberries into the dry ingredients.
5. Peel the bananas and cut them into large chunks.
6. Mash the banana chunks into a smooth puree using a fork.
7. Add the soy milk, sugar, and oil to the banana mixture.
8. Whisk the wet ingredients together thoroughly.
9. Pour the liquid mixture into the bowl with the dry ingredients.
10. Stir the batter only until it is just moist and combined.
11. Divide the batter evenly into the prepared paper liners.
12. Bake the muffins in the oven for about 30 minutes.
13. Remove the tin from the oven and let the muffins cool briefly inside.
14. Carefully remove the muffins from the tin.
15. Place them on a wire rack and let them cool completely.

Nutrition per serving

kcal: 242
Protein: 4 g · Fett/Fat: 11 g · Carbs: 32 g