“These banana muffins are perfect for breakfast or even as a snack. They don't take too much time to prepare…and speaking of time, they probably won't last very long because they'll fly off the rack!”
1 3/4 cups
Preheat the oven to 350ºF.
Place the bananas into a deep plate or dish and mash using a fork until you get a banana puree. We advise you use ripe bananas.
Add the eggs, liquid vanilla, olive oil, and milk into a bowl and beat everything until it is smooth. You can use a hand mixer if you have one, and if not, then manually is fine.
Add the banana puree to the mixture in the bowl and mix.
Add the honey and mix again. The batter should be even more liquid but also dense.
Add the yeast, flour, and cinnamon, and fold into the mixture. Finish by adding the rolled oats and mix again.
Grease the muffin tray and fill with the mixture you have just made. Do not fill to the top because they will rise. About 3/4 will be sufficient.
You can finish by adding some rolled oats on top of the muffin as decoration.
Bake at 350ºF for approximately 20 minutes, until a toothpick comes out clean when you prick the center.
Once ready, turn off the oven and place on a rack to cool.
Tips & Tricks
We got 12 muffins out of the indicated quantity.