Broma Bakery · by Sofi | Broma Bakery★ 5.0
Banana Corn Muffins
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 7%
CARBS 35G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER23G TOTAL SUGAR
FAT 7G29% OF CAL
13G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Banana corn muffins made with coconut oil and Greek yogurt, studded with blueberries. Moist and tender, these are great for breakfast or as a snack.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 ripe bananas (about 1 1/4 cups)
- 2 eggs
- 1/3 cup coconut oil, melted
- 2/3 cup sugar (coconut, brown sugar, or white sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1 cup corn flour
- 3/4 cup gluten free flour (We used Bob’s 1 to 1 Baking Flour!)
- 1/2 cup greek yogurt
- 1 cup fresh blueberries
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 7%
CARBS 35G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER23G TOTAL SUGAR
FAT 7G29% OF CAL
13G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 13m
- Cook
- 17m
- Sodium
- 99mg
- Total sugar
- 23g
- Added sugar
- ≥11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 15mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 13M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.