Breakfast Banana Muffins
Ingredients
Metric
360 g ~ 3 medium ripe banana
120 g oat flour or ground oats
60 g peanut butter
½ tbsp baking powder
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
US
12 oz ~ 3 medium ripe banana
1 cup oat flour or ground oats
¼ cup peanut butter
½ tbsp baking powder
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME5 minutes
COOKING TIME15 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Add mashed bananas, nut butter, oat flour (or ground oats), baking powder, cinnamon, clove and nutmeg to a medium-size mixing bowl (20 cm ~ 8 inch).
2Mix to combine.
3Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
4Bake in the middle of the oven for 15 minutes. Allow to cool before removing from the tin.
5Transfer to a plate. Can be kept refrigerated for up to 4 days.
Nutritional Info
Makes 6 muffins
170 Calories per muffin
5g protein
25g carbohydrates
4g fiber
6g fat
170 Calories per muffin
5g protein
25g carbohydrates
4g fiber
6g fat
High in Vitamins B1, B2, B3, B5, B6, E
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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