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Juicy Rice-Banana Muffins

Name: Juicy Rice-Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 pieces
Cuisine: Deutsche Küche
Ingredients: 1 medium banana; 250 g cooked jasmine rice; 2 eggs (size M); 1 tbsp cornstarch; 100 ml unsweetened almond milk; 1 tsp baking powder; 1 tsp vanilla extract; 1 tbsp organic lemon zest

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40 min

Under an hour

Knuspr-Küche

Diese fluffigen Reis-Bananen-Muffins sind die perfekte gesunde Nascherei für zwischendurch. Dank Jasminreis und reifer Banane sind sie herrlich saftig, von Natur aus glutenfrei und kommen ganz ohne raffinierten Zucker aus. Ein idealer Snack für Kinder oder als leichtes Frühstück zum Mitnehmen!

Ingredients

Price per portion:€ 0.13

Ingredients

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Banana 1 mittelgroße Banane

Jasmine rice 250 g gekochter Jasminreis

Eggs (pack of 10) 2 Eier (Größe M)

Cornstarch 1 EL Maisstärke

Almond milk 100 ml ungesüßte Mandelmilch

Baking powder 1 TL Backpulver

Vanilla extract 1 TL Vanilleextrakt

Lemon 1 EL Bio-Zitronenabrieb

Preparation method

Preheat the oven to 190 °C top/bottom heat. Line a muffin tin with paper liners.

Finely mash the banana in a large bowl with a fork. Add the cooked jasmine rice, eggs, cornstarch, almond milk, baking powder, vanilla extract, and lemon zest, then mix everything into a smooth batter.

Fill the prepared liners with the batter using a spoon (about 2/3 full). Bake the muffins in the preheated oven at 180–190 °C for approx. 20–25 minutes until golden brown.