Protein-packed Banana Donut-Muffins

Protein-packed Banana Donut-Muffins

There's a big bunch of overripe bananas - pisang berangan to be exact - in my kitchen. AGAIN. It's time to turn them into my breakfast. Hahaha!

By the way, I call them donut-muffins because I use a donut pan to bake the muffins and each has a hole in the middle. :D

Recipe adapted from here.

Ingredients:
(Makes 6)

2 medium ripe bananas
1/4 cup virgin coconut oil
1 medium egg, room temperature
1/4 cup molasses sugar
1/4 cup wholemeal flour
1/2 cup freshly grounded flax seeds
1/2 cup freshly grounded oats
1/4 cup lightly toasted white sesame seeds
1/2 teaspoon baking powder

How to:

1. Preheat oven to 175°C. Grease a standard 6-hole muffin pan. Set aside.

Note: I used a donut pan and managed to get 8 donut-muffins.

2. In a medium bowl, whisk oil, egg, and molasses sugar together. Mash the bananas and pour into the mixture, whisk to combine.

Note: I don't mash the bananas too early because I don't want them to become blackish due to oxidization. So, I only mash them when the rest of the wet ingredients are already well combined.

3. In a separate bowl, stir together dry ingredients (wholemeal flour, ground flax seeds, ground oats, sesame seeds, baking powder). Gently mix with a spatula until just combined. Don't over mix.

4. Spoon into prepared muffin pan and bake for about 20-25 minutes until the tops are firm to touch. Allow to cool before turning out of pan.