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Recipe by
Soft, tasty and gluten free!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Preheat the oven to 170°C (fan oven preferred).
Step 2 of 6: Combine the dry ingredients: MISCELA LEGÙ®, sugar, instant baking powder, salt and mix.
Step 3 of 6: In another bowl, combine the wet ingredients: start with the banana (mashed with a fork), yogurt, milk, oil.
Step 4 of 6: Combine the two mixtures until you get a smooth, soft batter.
Step 5 of 6: Prepare the muffin cups (they can be paper, silicone, aluminum). Fill with the batter up to 2 cm below the edge.
Step 6 of 6: Add 3/4 fresh blueberries in the center or alternatively a teaspoonful of jam. Bake in the oven for 20/25 minutes.
In summary: Contains nickel · Allergens detected: Soy
In gray: not detectedDetected
| Average values | Per serving95 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 556 kJ133 kcal | 588 kJ141 kcal |
| Fat | 3.01 g | 3.18 g |
| of which saturated fatty acids | 0.93 g | 0.98 g |
| Carbohydrates | 21.63 g | 22.86 g |
| of which sugars | 8.55 g | 9.04 g |
| Fibre | 3.35 g | 3.54 g |
| Protein | 5.55 g | 5.86 g |
| Salt | 0.32 g | 0.34 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
