Banana Yogurt Muffins
Bananas as nerve food, contained magnesium makes it possible. The mineral allows our nerves to relax. Potassium also helps with stress, as it is important for the transmission of stimuli. Yogurt scores with protein: milk protein casein is absorbed relatively slowly by the body and keeps us full for a long time. Whey protein, on the other hand, is immediately available and therefore ideal for after exercise.
These small yogurt muffins taste especially delicious when served together with a fruit drizzle. For example, puree 10 ounces of strawberries with some lemon juice and serve the fruit puree with the muffins.
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ripe Banana
- 1 egg
- 2 ozs sugar
- 1 tsp Vanilla
- 9 ozs Greek yogurt
- 5 Tbsps vegetable oil
- Oranges (zested)
- Oranges (juiced)
- 7 ozs Pastry flour
- 2 tsps Baking powder
- powdered sugar (for dusting)
Preparation steps
Peel and mash the banana. Mix the egg, sugar, vanilla sugar, yogurt, oil, banana, orange zest and orange juice. Mix the flour and baking powder and quickly mix into the batter.
Line a muffin tin with paper cups. Pour the batter into the muffin tin. Bake for about 30-35 minutes at 200°C / 400°F. Serve dusted with powdered sugar.