Try this Flourless banana bread muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375f and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing. Store in an ain't tight container for up to a week.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 225 | ||
Calories from Fat: 160 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 50.6mg | 16 % | |
Sodium 82.6mg | 3 % | |
Potassium 208.7mg | 5 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 12.4g | ||
Protein 3.9g | 6 % | |
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: 225
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