- sesame - 1/4 Glass
- poppy - 1/4 Glass
- sunflower seeds - 1/4 Cups
- pumpkin seeds - 1/4 Cups
- dates - 1/2 cups
- puree of ripe bananas - 1 cup
- Buttermilk - 1/4 cup
- vegetable oil - 2 items. spoons
- vanilla extract - 1 1/2 teaspoons
- large egg - 1 piece (plus 1 protein)
- sugar - 1 cup
- whole-grain flour - 1 cup
- flour - 3/4 Cups
- flax seed - 1/4 Glass
- baking powder - 1 1/2 teaspoons
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- of tartar - 1/8 Teaspoons
1. Preheat the oven to 175 degrees. Lubricate the muffin mold with 12 compartments and set aside. Put sesame and poppy in one pan, and sunflower seeds and pumpkin - in another pan. Fry the seeds, stirring once, until golden brown, from 6 to 8 minutes. Then mix all the seeds in one pan and set aside. 2. Mix the dates with 1/2 cup water in a blender or food processor. 3. Add bananas, buttermilk, vegetable oil, vanilla extract, egg yolk and 3/4 cup sugar. Stir and set mixture aside. 4. Mix both types of flour, flaxseed, baking powder, soda, salt and all the seeds, except for 2 tablespoons. Beat egg whites with a wine stone in a bowl with a mixer at high speed. Gradually add the remaining 1/4 cup of sugar and whip. 5. Add protein to the banana mixture. 6. Add the flour mixture and mix until homogeneous. 7. Spoon the dough into the prepared form (the forms will be completely filled). Sprinkle the remaining 2 tablespoons of seeds on top. 8. Bake muffins until golden brown, 22-25 minutes. Remove from the mold and serve warm or chilled.
Servings: 12