Low Protein Banana Breakfast Muffins (PKU)
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Low Protein Banana Breakfast Muffins (PKU)

    • Calories: 214 kcals
    • Phe: This recipe does not contain exchanges.

    Nutritional information with Build 10:

    • Calories: 264 kcals
    • Phe: 10mg
    • Protein Equivalent (PE): 10g

    Nutritional information with Build 20:

    • Calories: 314 kcals
    • Phe: 20mg
    • Protein Equivalent (PE): 20g

     

    • Ingredients

    • 1/4 medium banana, mashed
    • 30g low protein flour (if using Glytactin Build, use only 15g low protein flour)
    • 15g brown sugar
    • 1 tbsp vegetable oil
    • 1 tbsp rice milk (not suitable for children under 5 years or pregnant women)
    • 1/4 tsp baking powder
    • 1/4 tsp vanilla extract
    • 1 tsp honey or syrup

    Optional: If you are taking Glytactin Build, you can add it to this recipe when you add the flour.

    • Method

    • Pre-heat oven to 180°C. Line one large muffin tin.
    • Mash banana in a bowl with the sugar and vanilla.
    • Add Glytactin Build, baking powder and flour and mix until combined.
    • Add oil and stir. Add rice milk and stir. Add more rice milk as required.
    • Pour batter into muffin tin.
    • Bake for 20 minutes or until golden brown.
    • Once cooked, brush over syrup or honey and serve.

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