12 Serves
88 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
87 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
125 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large mixing bowl, mash the ripe bananas until smooth, then whisk in the eggs, maple syrup, and coconut oil.
Gently fold in the oat flour, baking powder, and a pinch of salt until just combined.
Divide the batter evenly into the prepared muffin tray.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool on a wire rack before serving.
10
g21
g11
g
13
g34
g5
g