Just 5 months ago today that we opened the blog, we have only been here for a very short time and although we have not experienced as many adventures or met as many people as other more experienced bloggers, we are delighted with the experience and hope to be able to continue with you for a long time.
- 4 plátanos
- 170 gramos de sirope de ágave (o miel)
- 3 cucharadas de aceite de oliva
- 1 cucharadita de extracto de vainilla
- 200 gramos de harina integral de espelta
- 1 cucharadita y 1/2 de bicarbonato
- 1/2 cucharadita de canela
- 1/4 de cucharadita de sal
- 100 gramos de arándanos secos
- In a bowl add the sliced bananas, agave syrup, oil and vanilla extract. You can mash the bananas with a fork and then integrate them with the rest of the liquid ingredients, although we prefer to mix everything so that there is a more uniform cream.
- In another container We mix the flour, the bicarbonate, the cinnamon and the salt.
- We add little by little the dry ingredients to the liquids without stopping stirring to prevent them from forming groups. We recommend using a silicone spatula so that they are well integrated.
- Add the dried blueberries and stir again.
- With the oven preheated, we place our muffin tray on a rack that is located in the central height of the oven, with heat from above and below, and we bake them for 20 or 25 minutes at 180 degrees. To know if they are done you can prick the muffins with a stick and if it comes out dry, they are ready.
- We recommend that you let them cool for 5 minutes outside the oven and then transfer them to a wire rack to finish cooling.
< li id="instruction-step-5">We distribute the dough in the capsules for muffins filling them up to 3/4 of their capacity. You can add some blueberries on top to make them more colorful.