Coconut Yogurt Banana Muffins
1.
Prepare the ingredients
2.
Put the yeast and baking soda into the whole wheat flour and mix well.
(Because the salt will be put in the back, the direct contact of the salt and the yeast will affect the activity of the yeast, so the yeast should be buried in the flour in advance.)
3.
Beat in the eggs, add milk, yogurt, and coconut oil, and mix well.
4.
After stirring evenly, at this time, you can add salt. Stir.
5.
After making the batter, cover it with plastic wrap and put it in the refrigerator.
(Because it is a yeast version, it must be fermented in advance, and I usually put it in the refrigerator the night before to ferment, and take it out the next morning to make cakes.)
Of course, if you think it’s troublesome to ferment overnight, you can also change 1g of yeast into baking powder, so you don’t have to wait for fermentation.
6.
In the early morning of the next day, take out the batter. Press the bananas into puree.
7.
Mix into the batter liquid. Add a few drops of lemon juice and stir well.
8.
Take a non-stick pan and heat the pan. Make sure your pan will not stick to the pan, that is, you can leave it without oil, if you are not sure, you can apply a thin layer of oil.
9.
Add 1 scoop of batter, and when bubbles appear on the surface of the batter, turn it back immediately. Until the batter is used up. That's it.
(If the time is tight in the morning, it's okay. Brush your teeth and wash your face between the pancakes.
10.
Then, set the plate, take a picture, and get it done.
Tips:
There is no sugar in this muffin because I control sugar intake during the fat reduction period and I am not too fond of sweetness. In addition, the banana itself has a sweet taste, so it will not affect the taste too much.
If you like sweetness, you can put some appropriately.
But, I still suggest that for good health and figure, it is better to have less sugar. Ha ha.
