1. Separate the egg whites and place them in a clean egg beater for later use
2. Put the egg yolk and low powder into another bowl, add less milk, and add slowly
3. It can be mixed into a viscous paste, add a little vegetable oil, I usually put corn oil or olive oil
4. The banana is crushed into puree with a spoon
5. Put the oats in the egg yolk batter bowl together with the oats. You can leave the oats in it, just banana muffins. You can also chop up dried fruits like dried cranberries and put them in now.
6. Stir well
7. At this time, add a little sugar to the egg white bowl and start to beat the egg whites. The sugar is adjusted according to personal taste and banana sweetness
8. Pour the beaten egg white into the egg yolk batter bowl and mix from bottom to top. Don't stir, it will defoam. Anyone who has made chiffon cakes should be familiar with this step.
9. After turning and mixing, wipe the pan with a little oil on medium-low heat.
10. Take a spoonful of batter and slowly pour it into the pot. If it is not round, use the bottom of a spoon to gently scrape it round. You can turn it over when it starts to bubbling, and gently tumble it onto a wooden spatula to turn it over.
11. Fry on both sides, out of the pan
Tips:Combining the chiffon method, the muffins are very simple
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