6 Serves
82 Mins
8 g
47 g
11 g
Preheat your oven to 175°C and grease a muffin tray.
Ingredients, vitamins, and health benefits
Maple Syrup
Baking Powder
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KenyanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
175 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
528 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
21 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large bowl, mash the ripe bananas until smooth, then stir in the creamy peanut butter until well combined.
Fold in the rolled oats, salt, and pepper to the banana mixture until a uniform batter forms.
Divide the mixture evenly into the prepared muffin tray and bake in the oven for 25 to 30 minutes until golden brown.
Allow the cups to cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.
Banana
Creamy Peanut Butter
Rolled Oats
Salt
Black Pepper
Vitamin A
5 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
175 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
21 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g