As always when we make an oven recipe, we are going to preheat it to 180ºC and we are going to prepare a tray with about 10 cavities for muffins, using non-stick capsules or, if we do not have, we will grease them with oil.
Next, we will put the peeled banana in a container and crush it with a fork, add the eggs, vanilla, lemon or orange zest and cinnamon, stirring well all the ingredients until they are fully incorporated into the homogeneous mass.
Then we will incorporate the oatmeal, the oat flakes, the chickpea flour, the washing machine and the salt. We may need to adjust the texture a bit, because if it is too dry, a splash of vegetable drink or milk will suffice.
Mix gently until there are no dry lumps and add the raisins to taste, which we will mix more until they are well distributed throughout the dough, which we will pass to the molds, without filling you at all. We can cover, if we want a little chia seeds, or sesame seeds, to give it a crunchy touch.
We’ll leave the muffins baking for about 20-22 minutes until when punctured with a toothpick it comes out clean. Wait a little out of the oven, unmold and let cool completely on a rack. They can be frozen individually wrapped.