Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Apple Sauce | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Honey | 1 tbsp (21g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
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
- 2½ cups whole wheat flour
- 1½ cups rolled oats
- 2 tsp baking soda
- 1/8 tsp salt
- ¼ tsp ground mace or nutmeg
- 1 tsp cinnamon
- 1 cup honey
- 1 cup unsweetened apple sauce
- 6 medium mashed ripe bananas
- 1 Tbs pure vanilla extract
- 2 cups fresh blueberries
Directions
1. Preheat oven to 350°F.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl, blend together honey, apple sauce, bananas and vanilla.
4. Add the wet ingredients to the dry ingredients mixing only until ingredients are combined. A good muffin batter should be lumpy.
5. Gently fold the blueberries into the batter.
6. Fill each muffin cup at least ¾ full. These muffins do not rise very much.
7. Bake for about 30 to 45 minutes. Test with a knife. The point should come out clean when the muffins are ready.