40minutes, 25 of them waiting
367Calories
6gProtein
6muffins
Ripe bananas replace the egg: they bind, they sweeten and they keep the muffins moist. The browner the skin, the better the muffin.
Ingredients
Formuffins
- 250 gPlain flour
- 300 gRipe bananas (3 piece)
- 150 gBlueberries
- 80 gSugar
- 60 gCanola oil
- 100 mlSoya milk
- 8 gBaking powder (2 tsp)
- Cinnamon, vanilla, pinch of salt
How to make it
- Heat the oven to 180 degrees and line a muffin tin with cases.
- Mash the bananas and stir them with the sugar, oil, soya milk and vanilla.
- Mix the flour, baking powder, cinnamon and salt, stir briefly, fold in the blueberries.
- Divide into twelve cases and bake for twenty-five minutes.
One tip
Stir the batter only until no flour is left visible. Longer makes it tough.
Nutrition per muffin
| Calories | 367 |
|---|---|
| Protein | 6 g |
| Fat | 11 g |
| Carbs | 62 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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