Rice-Banana Muffins

10 PIECES

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INGREDIENTS

1 medium banana
250 g cooked white jasmine rice (about 110 g dry)
2 medium eggs
1 tablespoon corn starch
100 ml low-fat almond milk
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon lemon zest

INSTRUCTIONS

1
First, preheat the oven to 190 °C and line a muffin tray with paper cups.
2
Place the banana in a large bowl and mash it with a fork. Then add the rice, eggs, starch, milk, baking powder, vanilla extract, and lemon zest, and mix. Fill the paper cups with the batter using a spoon to ½ to ⅔ of their volume. Bake the muffins for 20–25 minutes at 180–190 °C.
3
After baking, let the muffins cool in the tray for 15 minutes. Then remove them and let them reach room temperature (about 30 minutes).

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.