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 ripe banana; 250 g cooked jasmine rice; 2 eggs (size M); 1 tbsp cornstarch; 100 ml almond milk (unsweetened); 1 tsp baking powder; 1 tsp vanilla extract; 1 tbsp organic lemon zest

40 min

Under an hour

Knuspr-Küche

Preparation method

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

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

Spoon the batter into the prepared liners (filling them about ½ or ⅔ full). Bake the muffins in the preheated oven at 180–190 °C for about 20–25 minutes until golden brown.