You are here

Banana Muffins

fast.cook's picture
Ingredients
  Hazelnut flour 240 Milliliter (1 Cup)
  Whole wheat flour 295 Milliliter (1 1/4 Cup)
  Baking soda 2 Teaspoon (10 Milliliters)
  Cinnamon 1 Teaspoon (10 Milliliters)
  Nutmeg 1⁄2 Teaspoon (3 Milliliters)
  Sea salt 1⁄4 Teaspoon (1 Milliliter)
  Free range eggs 2
  Maple syrup 120 Milliliter (1/2 Cup)
  Safflower oil 60 Milliliter (1/4 Cup)
  Vanilla 1 Teaspoon (5 Milliliters)
  Banana 320 Milliliter, mashed (1 1/3 Cup)
  Nonfat yogurt 60 Milliliter (1/4 Cup)
  Lemon zest 1 Teaspoon (5 Milliliters)
Directions

Preheat oven to 375°F (190°C).
Combine hazelnut flour, whole wheat flour, baking soda, cinnamon, nutmeg and salt.
Separately, beat together eggs, maple syrup, safllower oil and vanilla.
Stir in banana, yogurt and lemon zest.
Add this mixture to dry ingredients and stir until moistened.
Fill oiled muflin tins with batter.
Bake for 20 minutes.

Recipe Summary

Method: 
Baked

Rate It

Your rating: None
4.111765
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3619 Calories from Fat 1561

% Daily Value*

Total Fat 186 g285.8%

Saturated Fat 17.8 g88.8%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 3198.6 mg133.3%

Total Carbohydrates 440 g146.6%

Dietary Fiber 71.3 g285.2%

Sugars 128.7 g

Protein 105 g210.3%

Vitamin A 6.7% Vitamin C 83.7%

Calcium 69.8% Iron 158.5%

*Based on a 2000 Calorie diet

0 Comments

Banana Muffins Recipe