For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious because they are high in protein and high in fiber, low in fat, and contain no added sugar because they are sweetened with stevia. I’ve already posted my recipes for blueberry, almond poppy seed, and date muffins of this type. One of my favorite flavors is banana. The recipe is very similar to those made with dates, but since bananas contain more water than dates, more oat bran and less quark is required to give the batter the right consistency.
This recipe is quite easy, even for those of you who find baking challenging. If that is important to you, these muffins are also gluten free.
For 6 muffins
200 grams (7 oz) ripe bananas, about 1 1/2 banana
150 grams (1 cup) oat bran
100 grams (6 1/2 Tbsp) quark, cottage cheese, or skyr
2 tsp baking powder
2 tsp pure stevia extract (or 2/3 cup stevia-flavored sweetener)
6 walnut halves
1 tsp ground cinnamon (or 1 tsp vanilla extract)
pinch of salt
butter and flour for the muffin pan
Preheat the oven to 180C/350 (not fan forced).
Put the bananas, oat bran, eggs, quark, cinnamon, salt, baking powder, and stevia in the bowl of the food processor.
Process until smooth, scraping down the sides of the bowl as necessary.
Grease a muffin tin for 6 muffins with butter and dust with flour.
Transfer the batter to the muffin tin using a spoon. Garnish each muffin with a walnut half.
Bake the muffins for 25 minutes at 180C/350F (not fan forced), or until a skewer comes out clean.
Allow to cool to room temperature.
If you greased the muffin tin correctly, the muffins should fall right out when you turn the pan upside down.
Store in an airtight container at room temperature for 3 days or in the refrigerator for at least a week. When serving from the fridge, reheat for 10 seconds in the microwave.
Traditional apple strudel isn’t made with puff pastry but with its own special dough.