Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1075
Calories
43g
Protein
24g
Fat
170g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| 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
- 250 mL (1 cup) 0% plain Greek yogurt
- 2 ripe bananas, mashed (about 250 mL/1 cup)
- 2 eggs
- 30 mL (2 tbsp) vegetable oil
- 500 mL (2 cups) rolled oats
- 85 mL (⅓ cup) maple syrup
- 7 mL (½ tbsp) baking powder
- 2 mL (½ tsp) baking soda
- 5 mL (1 tsp) vanilla
- 250 mL (1 cup) fresh or frozen mixed berries
Directions
1
Preheat the oven to 200° C (400° F) and lightly spray or paper line 12 muffin tins.
2
In a blender or a food processor, add all ingredients except for mixed berries and blend until smooth.
3
Gently fold berries into mixture using a large wooden spoon.
4
Pour batter into prepared muffin pan, filling each cup ¾ full.
5
Bake for about 17 minutes or until the tops of your muffins are set. Cool in pan for about 10 to 15 minutes before serving.
By Health Canada ·
Recipe sourced from
food_guide_canada