Fit Foodie Finds · by Emily Richter★ 5.0 (4)
Banana Pancake Muffins
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 20G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 5G31% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy muffins with banana, oats, and warm spices that taste like pancakes. Baked in one batch and great for meal prep or a quick breakfast.
mainamericanbaked goodeggs🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 large eggs
- 1 large banana (mashed (~heaping 1/2 cup))
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
- 1.5 cups white whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 20G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 5G31% OF CAL
3G SAT2G 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
- 15m
- Cook
- 15m
- Sodium
- 153mg
- Total sugar
- 6g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 47mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.