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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
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
I made it!
Made it so far: 7

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