|1 cup||whole wheat flour||130 g|
|1 cup||white flour (all purpose)||130 g|
|2 tsp||baking powder||5 g|
|1/2 tsp||salt||2 g|
|2 tsp||ground cinnamon||6 g|
|2 tsp||vanilla extract||10 mL|
|3||bananas, small, very ripe, mashed||460 g|
|2/3 cup||cashews||100 g|
|4 tbsp||honey||90 g|
|80 g||unsweetened (dark) chocolate, coarsely chopped|
|1 1/2 cup||raspberries||200 g|
|3/4 cup||walnuts, chopped||90 g|
- Preheat the oven to 160°C/325°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
- Put the cashew in a food processor and process until it as the consistency of nut butter. Set aside.
- In a bowl, combine the flours, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the egg whites using a mixer until soft peaks form. Add the mashed bananas, cashew butter and honey, then fold in using a spatula. Mix in the dry ingredients. Mix until homogeneous, then gently fold in the dark chocolate, raspberries, and walnuts.
- Using an ice cream scoop, spoon the batter into the prepared muffin cups.
- Bake in the middle of the oven for about 40 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
Nutrition Facts Table
per 1 Serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||1||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
- Good source of :
- Copper, Fibre, Folacin, Iron, Magnesium
- Excellent source of :
- Manganese, Selenium
|Meat and Alternatives||½|