Spinach and banana muffins sugarfree

50 g | fresh spinach |
50 ml | rapeseed oil |
150 ml | milk |
1 | banana |
70 g | SteviaSweet Crystal |
2 | eggs |
260 g | white flour |
35 g | potato flour |
2 tsp | baking powder |
1/4 tsp | salt |
- Preheat the oven to 200 °C.
- Rinse and drain the spinach.
- Place the spinach, rapeseed oil, milk, banana, SteviaSweet Crystal and eggs in a blender and blend until smooth.
- Mix flour, baking powder and salt in a bowl.
- Then sift the mixture into the spinach froth and fold it in. Only mix until evenly distributed throughout the dough.
- Place stable muffin cases with high rims on a baking sheet. Fill the dough into the muffin cases.
- Bake in the oven for 15 to 18 minutes until the muffins are done.
Nutritional information per portion
118 | kcal |
496 | kJ |
3.5 | Protein in g |
16.5 | Carbohydrates in g |
4.5 | Fat in g |
19 | Saved sugar calories |