12 Serves
35 Mins
8 g
27 g
2 g
Preheat your oven to 200°C and prepare a muffin tin by coating it with cooking oil or inserting muffin liners.
Ingredients, vitamins, and health benefits
Cooking Oil
Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
76 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large mixing bowl, mash the ripe bananas until they reach a smooth consistency.
Incorporate the remaining base ingredients into the bowl with the mashed bananas and blend until the batter is completely smooth.
Divide the batter evenly into the prepared muffin tin and sprinkle the tops with chocolate morsels, hemp seeds, or chia seeds.
Bake the muffins in the preheated oven for 18 to 20 minutes, then remove and allow them to cool before storing in an airtight container in the refrigerator.
Egg
Baking Powder
Banana
Chia Seeds
Butterscotch Or Chocolate Morsels
Hemp Seeds
Vitamin A
2 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
76 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11
g38
g1
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g