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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups gluten free oats
- 3/4 cup pumpkin puree
- 2 bananas (ripe)
- 1/2 cup greek yogurt (plain full fat)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. canela (divided)
- 1/2 tsp. ground ginger
- 3 eggs
- 1 dash salt
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol165mg55% |
Sodium540mg23% |
Potassium410mg12% |
Protein7g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A150% |
Vitamin C15% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Karon 3 years ago
No processor. Used 1/2 & 1/2 rolled oats & oat flour. I used 1 large banana as that was all I had. The batter seemed a bit runny so I added a 1/4 cup more oats. 20 min in oven. Good texture but rather a plain muffin. I would add more spice and some coconut sugar next time.
Alley 6 years ago
Flavor was okay but they had to bake nearly 40 minutes before they were cooked completely.