Time to prepare: 8 mins to prep
Time to cook: 2 mins to cook
Time to cook: 2 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 17g
Glucose: 6.1g
Fructose: 5.7g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 6.9g
Fats
Saturated: 3.5g
Monounsaturated:6.2g
Polyunsaturated: 3.4g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 2.7g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 7.1g 29%
Net Carbs: 56
Sodium: 75.8mg 4%
Potassium: 690.6
Cholesterol: 186
Nutritional Values (g)
Calories: 410 Fat: 14g
Protein: 14g Carbs: 63g
Protein: 14g Carbs: 63g
Recipe Instructions
Ingredients
Banana (Raw)
1 medium (7″ to 7-7/8″ long) / 118 grams
1 medium (7″ to 7-7/8″ long) / 118 grams
Rolled oats (Plain, dry oatmeal)
1/3 cup / 26.7 grams
1/3 cup / 26.7 grams
Peanut butter (Smooth style, without salt)
1 tbsp / 16 grams
1 tbsp / 16 grams
Sugar (White, granulated sugar)
1 tbsp / 12.6 grams
1 tbsp / 12.6 grams
Egg (Whole, fresh eggs)
1 large / 50 grams
1 large / 50 grams
Instructions
Step 1
In a microwavable mug or mold, mash the banana.
Step 2
Grind the oats in a food processor to make oat flour.
Step 3
Add the peanut butter, sugar, and egg to the mug; whisk well to combine.
Step 4
Add the oat flour to the mug and mix well until everything is combined.
Step 5
Microwave the mug with batter for 1 minute to 2 minutes, depending on microwave power setting. Muffin should be firm and spongy.
Step 6
Serve and enjoy!