What you'll need . . . (for TWO breakfast sandwiches)
1 large banana
1/4 cup unsweetened coconut
3 tablespoons soy milk (or almond milk)
1 tablespoon maple syrup
Peanut butter (I used Skippy Natural)
2 wheat English muffins
Method . . .
Toast the English muffins.
Then in the bowl of an electric mixer (or you can certainly do this by hand), combing/mash together the banana, coconut, soy milk, and maple syrup. Combine until egg-y, if that makes sense. You want only a few lumps.
Then in a small pan over medium heat, pour the banana mixture in and scramble until ever-so lightly browned. Divide into two equal portions.
Spoon onto English muffins and spread the other side with peanut butter (to your liking). I found it helpful to lay out a piece of tin foil for mine -- because I quickly transported it to work with me.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 412 | ||
Calories from Fat: 162 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 376.7mg | 13 % | |
Potassium 577.5mg | 15 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 48.1g | ||
Protein 14.6g | 21 % | |
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: 412
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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