Banana And Blueberry Muffins
How To Make Banana and Nut Cookies Recipe
Serves: 12
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 87 | 769 |
| Energy kcal | 208 | 184 |
| Fat | 7.1g | 6.3g |
| - of which saturates | 1.4g | 1.2g |
| - monosaturates | 4.4g | 3.9g |
| - polyunsaturates | 1.4g | 1.2g |
| Carbohydrates | 23.8g | 21g |
| - of which sugars | 16.2g | 14.3g |
| Fibre | 4.3g | 3.8g |
| Protein | 10.8g | 9.5g |
| Salt | 0.1g | g |
Allergens
Soya
Soybeans
Egg
Nuts
Cereals Containing Gluten
Sulphites / Sulphur Dioxide
Ingredients
- 4ea Banana
- 170g Soy Flour
- 2ea Egg
- 60g Wholemeal Plain Flour
- 40ml Olive Oil
- 30g Cashew Nuts
- 30g Raisins
- 1g Dr Oetker Baking Powder (gluten Free)
Cooking Instructions
1. Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl.
Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken
Mix in the eggs and olive oil to form form a smooth paste.
Add the cashew nuts and raisins and gently mix them in.
Line two baking trays with baking parchment and lightly grease the surface with a little butter. Using two spoons transfer six large scoops of the mixture onto each baking tray. Cook for 15 minutes in an oven preheated to 190°C/380°F/Gas Mark 5.