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Le Chaudron recipe
Muffins flocons d'avoine banane
Banana oat muffins
⏱ 35 minServes 8Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)rolled oats
3ripe bananas
2eggs
100 ml (½ cup)almond milk
1 tspbaking powder
1 tspcinnamon
30 g (1 oz)dark chocolate chips
- 200 g (7 oz) rolled oats
- 3 ripe bananas
- 2 eggs
- 100 ml (½ cup) almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 30 g (1 oz) dark chocolate chips
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Put 8 paper liners in the muffin pan.
- Peel the 3 bananas and mash them in a large bowl until almost smooth.
- Add the 2 eggs and beat vigorously with a fork until frothy.
- Stir in the almond milk, then the oats, baking powder, cinnamon and salt until just combined.
- Gently fold in the chocolate chips.
- Let the batter rest for 5 minutes so the oats absorb some liquid.
- Fill the liners three-quarters full (an ice cream scoop makes even portions).
- Bake for 20 minutes, until a toothpick comes out clean. Cool for 5 minutes before unmolding. They keep 4 days.
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