Banana Topped Muffins

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Banana Topped Muffins
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
166
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie166 kcal(8 %)
Protein3.79 g(4 %)
Fat5 g(4 %)
Carbohydrates26.55 g(18 %)
Sugar added4.33 g(17 %)
Roughage0.51 g(2 %)
Vitamin A62.26 mg(7,783 %)
Vitamin D0.42 μg(2 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.09 mg(6 %)
Folate57.08 μg(19 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.88 μg(2 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C1.73 mg(2 %)
Potassium112.81 mg(3 %)
Calcium89.97 mg(9 %)
Magnesium10.7 mg(4 %)
Iron1.17 mg(8 %)
Iodine13.03 μg(7 %)
Zinc0.21 mg(3 %)
Saturated fatty acids2.73 g
Cholesterol39.98 mg
Author of this recipe:

Ingredients

for
12
Ingredients
2 ¼ cups
2 tablespoons
¼ cup
butter (melted)
1
firm Banana (mashed)
2
eggs (beaten)
2 tablespoons
clear honey
5 tablespoons
1
firm Banana (mashed)

Preparation steps

1.
Heat the oven to 190°C, 170° fan) 375°F, gas 5. Place paper cases in a 12 hole muffin tin.
2.
Put the flour, sugar, butter and mashed banana in a mixing bowl and mix together until combined.
3.
Whisk together the eggs, honey and milk and stir into the flour mixture until just blended.
4.
Spoon the mixture into the paper cases.
5.
Slice the firm banana and place2-3 slices on top of each muffin.
6.
Bake for 15-20 minutes until risen and firm to the touch. Cool in the tin for 10 minutes then place on a wire rack to cool completely.
7.
Sift icing sugar over the top.