Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1084
Calories
33g
Protein
11g
Fat
221g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Banana | 1 medium (118g) | 105 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound soft tofu
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1 banana
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup corn flour
- 1 1/3 cups rolled oats
- 1 cup softened raisins* or dried apricots (optional)
- =
Directions
1
Blend the first 5 ingredients in a blender until creamy and smooth.
2
Sift baking powder, baking soda, and flour into a medium bowl; stir in oats.
3
Gently add wet mixture into the dry ingredients and spoon into oiled muffin tins. Bake at 375 degrees F for 20 minutes (or until a wooden pick inserted comes out clean).
4
Soften by soaking in warm water for 15 minutes.
Recipe sourced from
fandom