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Chocolate Banana Oatmeal M

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These Chocolate Banana Oatmeal Muffins are a delightful treat that combines the wholesome goodness of oats with the sweetness of ripe bananas and rich chocolate. Perfect for breakfast or a snack, these muffins are not only delicious but also nutritious, providing a good balance of carbohydrates, fiber, and protein. With the added crunch of walnuts and the indulgence of chocolate chips, they make a fantastic option for both adults and kids alike. Whether you’re starting your day or need a midday pick-me-up, these muffins will satisfy your cravings while keeping you energized.

 

Table of Contents hide
1 Serving Size
2 Ingredients
3 For the Muffins:
4 For the Topping:
5 Step-by-Step Instructions
6 Step 1: Prepare the Ingredients
7 Step 2: Make the Muffin Batter
8 Step 3: Bake the Muffins
9 Step 4: Prepare the Chocolate Topping
10 Step 5: Serve and Enjoy
11 Cooking Tips
12 Storage
13 Nutritional Facts (Per Muffin)

Serving Size

This recipe yields approximately 12 muffins.

Ingredients

For the Muffins:

    • 120 grams of oat flakes (3/4 cup + 1 tbsp)

 

    • 200 ml of hot milk (5/6 cup)
    • 2 eggs
    • 2 ripe bananas

 

    • 1 teaspoon of vanillin (or 1 tsp vanilla extract)
    • 40 grams of bitter cocoa (1/2 cup)
    • 1 teaspoon of baking powder

 

  • A handful of walnuts, chopped (optional)
  • Chocolate chips (to taste)

For the Topping:

    • 100 grams of chocolate (1/2 cup + 2 tbsp), for melting

 

  • 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

Step-by-Step Instructions

Step 1: Prepare the Ingredients

    1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
    2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.
» MORE:  The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

Step 2: Make the Muffin Batter

    1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
    2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
    3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.

 

  1. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

Step 3: Bake the Muffins

    1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
    2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 

  1. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Chocolate Topping

    1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
    2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

 

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Step 5: Serve and Enjoy

  1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
  2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

Cooking Tips

    • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

 

    • Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
    • Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
    • Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

 

Storage

    • Room Temperature: Store in an airtight container at room temperature for 2-3 days.
    • Refrigerator: For longer freshness, keep in the fridge for up to a week.
    • Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

 

Nutritional Facts (Per Muffin)

    • Calories: 170 kcal
    • Protein: 4g
    • Fat: 7g

 

    • Carbohydrates: 24g
    • Fiber: 3g
    • Sugar: 6g

 

  • Sodium: 90mg

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