1. First grind the bananas into mashed bananas for easy mixing (to prevent oxidation and blackening of the bananas, you can add a few drops of lemon juice).
2. Then add milk and eggs one by one.
3. Stir gently with a small spoon to mix the ingredients completely.
4. To the mixed milk, we add 200g of oatmeal, 2g of cinnamon powder, 15g of sugar and 2g of salt to taste, and use a small spoon to gently stir it. The mixed oatmeal absorbs the milk and there is no excess water. Because of the banana, the oatmeal is easier to stick together, making it easier for us to mold later.
5. Next, prepare a muffin mold, and brush a layer of corn oil on the bottom of the mold to prevent it from sticking to the mold during baking. After brushing the oil, it will also make the food more flavorful.
6. Put the mixed oatmeal into the mold and fill it up to 5 minutes. Add some fruits or something to enrich the flavor. For example, I added strawberries, chocolate and blueberries, then spread a layer of oatmeal paste, and add it at the end. A layer of fruits, nuts, etc. to decorate and embellish.
7. Then we preheat the oven to 190 degrees, put the assembled mold in and bake for 20 minutes.
8. After baking, take it out and let it cool. Use a small spatula to gently pull out the mold. Be sure to cool down before demoulding, otherwise it will break easily and it will be hot.
9. The surface of the oatmeal muffin has a slightly golden color, and when you bite into it, the rosin is crispy, and there is also the sweet and sour flesh and a touch of banana.
Tips:1. Don't fill the mold too full, it will be full
2. Don't add too much milk to make the oatmeal become very sticky
3. If you like sweeter ones, you can put two bananas
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