Low-fat banana muffin

1

When a ripe banana goes to the skin, it is placed in a scavenging bag, crushed into mud with tools such as a scepter or a spoon's back, with low-banded flour mixed with powdered powder

2

Banana mud, salad oil, milk, sugar, eggs in the egg basin, evenly mixed with hand-plugs

3

Sifted powder, evenly mixed with silicone razors

4

We'll have two-thirds of it in a bag

5

Squeezed pasta in a pre-heated oven, up and down, in the middle, 15-20 minutes, and can be removed from the surface with light gold

Notes: 1. This cake is a muffin, but it is lower in fat than regular muffins. It is delicious when served hot and is best eaten on the day it is baked. If there are leftovers, you can freeze them until solid; they can be stored for 2-3 weeks and should be eaten after thawing. 2. Choose ripe bananas to ensure the cake has a rich banana flavor. Bananas with blackened skins are perfect for this recipe. 3. Please choose light-colored, odorless oils such as corn oil, sunflower seed oil, or salad oil. Do not use oils with strong scents like peanut oil or sesame oil, as this will affect the taste of the cake. If you prefer the taste of butter, you can melt 30g of butter and use it as a liquid substitute for salad oil. 4. The milk in the recipe can be whole milk or skim milk. If you want even fewer calories, you can use water instead of milk. 5. When folding the batter at the end, remember not to over-mix. Stop as soon as the flour is completely moistened and the batter appears coarse and lumpy.