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

40 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 0.13

Ingredients

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Banana 1 mittelgroße Banane

Jasmine rice 250 g gekochter Jasminreis

Eggs (size 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.