• med fat 5.63g 5.63%
  • low sat fat 1.34g 1.34%
  • med salt 321.47 0.32%
  • med sugar 12.76g 12.76%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Remove the skins from the bananas and puree them in a food processor.
  3. Place all the other ingredients in a large mixing bowl.
  4. Add the banana and stir with a wooden spoon.
  5. Place 1-2 tablespoons of mixture into greased mini muffin tins and bake for 10 minutes or until muffins are cooked when tested with a skewer.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
38.20g
100.00g
Energy (kJ)
325.25kJ
851.44kJ
Protein (g)
2.28g
5.97g
Total fat (g)
2.15g
5.63g
- Saturated fat (g)
0.51g
1.34g
- Polyunsaturated fat (g)
0.56g
1.47g
- Monounsaturated fat (g)
0.86g
2.26g
Cholesterol (mg)
24.01mg
62.85mg
Carbohydrate-available (g)
11.83g
30.98g
CarbohydrateSE (g)
11.84g
31.00g
- Sugars (g)
4.87g
12.76g
Water (g)
20.12g
52.66g
Dietary fibre (g)
0.70g
1.84g
Thiamin (mg)
0.03mg
0.08mg
Riboflavin (mg)
0.06mg
0.15mg
Niacin (mg)
0.23mg
0.61mg
Niacin equivalents (mg)
0.77mg
2.02mg
Vitamin C (mg)
1.80mg
4.71mg
Total folate (ug)
7.80ug
20.41ug
Total vitamin A equivalents (ug)
13.37ug
35.00ug
Retinol (ug)
11.29ug
29.55ug
Beta carotene equivalents (ug)
12.11ug
31.69ug
Sodium (mg)
122.80mg
321.47mg
Potassium (mg)
103.96mg
272.16mg
Magnesium (mg)
11.48mg
30.05mg
Calcium (mg)
21.74mg
56.91mg
Phosphorus (mg)
120.41mg
315.21mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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