Try this Banana Blueberry Egg Mini-Muffins recipe, or contribute your own.
Suggest a better descriptionMash up a banana.
Add the eggs and blend. (I used a fork, but I suppose you could use a blender.)
Stir in the blueberries by hand.
Spoon into mini-muffin cups (I greased them with coconut oil). Depending on the size of the banana and the eggs, you will get somewhere between 16 and 24 muffins out of this recipe. (I only got 16.)
Cook in a preheated 350-degree oven (or toaster oven) for 10-12 minutes until set.
Let cool for 5 minutes and gently remove from pan. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (481g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 529 | ||
Calories from Fat: 232 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1066mg | 328 % | |
Sodium 355.1mg | 12 % | |
Potassium 845.6mg | 22 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 39.2g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database 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: 529
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