• high fat 15.71g 15.71%
  • low sat fat 1.48g 1.48%
  • high salt 462.46mg 0.46%
  • high sugar 19.84g 19.84%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Preheat oven to 180°C.
  2. In a bowl combine eggs, sugar and grated lemon zest to a smooth consistency. Mix in the oil, flour, almond meal, bicarb soda and salt.
  3. Mash half the banana.  Stir in the mashed banana, grated carrot and sultanas.
  4. Evenly spoon the mixture into a muffin tin. Thinly slice the remaining half of the banana. Place a slice on top of each muffin.
  5. Bake in the oven for approximately 30 minutes. Muffins are cooked when the top bounces back after being lightly pressed.
  6. Remove from oven and cool on a wire rack.  Serve

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 44.16 100.00
Energy (kJ) 585.84 1326.76
Protein (g) 2.87 6.50
Total Fat (g) 6.94 15.71
- Saturated Fat (g) 0.65 1.48
- Polyunsaturated Fat (g) 1.79 4.05
- Monounsaturated Fat (g) 4.03 9.12
Cholesterol (mg) 23.44 53.08
Carbohydrate (g) 16.02 36.28
- Sugars (g) 8.76 19.84
Starch (g) 7.25 16.43
Water (g) 15.38 34.83
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 1.92 4.34
Thiamin (mg) 0.07 0.15
Riboflavin (mg) 0.07 0.17
Niacin (mg) 0.78 1.76
Niacin Equivalents (mg) 1.40 3.16
Vitamin C (mg) 1.73 3.91
Total Folate (ug) 13.35 30.22
Total Vitamin A Equivalents (ug) 54.33 123.05
Retinol (ug) 10.00 22.65
Beta Carotene Equivalents (ug) 265.60 601.52
Sodium (mg) 204.20 462.46
Potassium (mg) 126.83 287.23
Magnesium (mg) 21.83 49.44
Calcium (mg) 19.68 44.56
Phosphorus (mg) 124.28 281.46
Iron (mg) 0.65 1.47
Zinc (mg) 0.32 0.74

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