Banana and walnut cupcakes

50 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Olive oil 0.056 l

Eggs 1.111 ud

Bananas 0.278 kg

Sugar 0.042 kg

Brown sugar 0.042 kg

Plain flour 0.125 kg

Raising agent 2.778 g

Bicarbonate 0.001 g

Ground cinnamon 0.006 g

Walnut 0.056 kg

Chocolate sprinkles 0.028 kg

Elaboration

Sift the flour, yeast, baking soda and cinnamon. Add in both sorts of sugar and set aside.
Beat the eggs and the oil in another bowl.
Add in the peeled and mashed bananas. The pieces of banana must be small.
Incorporate the mixture of eggs, oil and banana to the flour.
Mix with a spatula until you get a thick dough. It does not have to be fully combined.
Add in the nuts and chocolate chips.
Pour into the paper or silicone cupcake cases.
Fill them up to 3/4 of their capacity.
Bake them for 20 minutes at 180 ºC.
In a modular oven, set the programme 3 (top rack) -4 (middle rack) -3 (bottom rack), with the valve open.

Nutritional information (1 portion)

Energy

412.11

kcal

Carbohydrates

46.89

Proteins

6.47

Lipids

21.49

Fiber 2.84 g

Saturates 3.69 g

Monounsaturated fatty acids 10.93 g

Polyunsaturated fatty acids 5.8 g

Cholesterol 51.6 mg

Calcium 38.48 mg

Iron 1.22 mg

Zinc 0.71 mg

Vitamin A 54.09 ug

Vitamin C 3.67 g

Folic acid 28.1 ug

Salt (Sodium) 20.26 mg

Sugars 24.73 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.