Heat the oven to 190 degrees celcius
Put muffins liners in for 24 muffins
In a bowl, stir together flour, sugar, pumpkin seeds and baking powder.
In another bowl, whisk together the oil, egg, mashed bananas and yoghurt until blended.
Add the flour mixture and mix together until evenly combined and creamy.
Spoon batter into each muffin cup filling each to about halfway.
Sprinkle a little brown sugar over each one to give a crunchy top
Bake in the oven until the muffins are golden and springy to the touch, about 20-25 minutes and toothpick inserted comes out clean.
Cool on a wire rack.
Freeze any leftovers.
You can substitute 1/4 cup molasses or date syrup for the sugar for a richer flavour. Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 334 (77%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 35.4mg||11 %|
|Sodium 16.2mg||1 %|
|Potassium 116.9mg||3 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.5g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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