Banana Muffins
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Gluten Free
Low Carb No added Sugar Dairy Free Thermomix Instructions Included |
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Yummy moist banana muffins made without added sugar and low carb. Delicious served warm with a dab of butter (or your favourite dairy free alternative).
Ingredients
2 cups almond meal
1 tbsp gluten free plain flour
½ tsp baking powder*
¼ tsp bicarbonate of soda
3 eggs
2 ripe bananas
3 tablespoons macadamia oil
3 tablespoons coconut cream
10 drops liquid stevia
*The baking powder can be replaced with ¼ teaspoon of cream of tartar and ⅛ teaspoon of bicarbonate of soda.
2 cups almond meal
1 tbsp gluten free plain flour
½ tsp baking powder*
¼ tsp bicarbonate of soda
3 eggs
2 ripe bananas
3 tablespoons macadamia oil
3 tablespoons coconut cream
10 drops liquid stevia
*The baking powder can be replaced with ¼ teaspoon of cream of tartar and ⅛ teaspoon of bicarbonate of soda.
Method
Will keep for 1-2 days in an airtight container.
Can be frozen.
The Recipe can be printed from either pdf or jpg (below)
- Preheat the oven to 170°C Fan Forced.
- Line a standard 12-hole muffin tin with paper muffin cases.
- Mix the almond meal, plain flour, baking powder and bicarbonate of soda together in a mixing bowl. Combine well.
- In a food processor, mix the 3 eggs until light and fluffy. (Thermomix 5 seconds on speed 5, then scrape down the sides of the bowl)
- Add 2 ripe bananas to the food processor and process until well mashed. (Thermomix 5 seconds on speed 5, then scrape down the sides of the bowl).
- Add the macadamia oil, coconut cream and liquid stevia to the food processor, and process until blended. (Thermomix 5 seconds on speed 5).
- Combine the banana mix into the dry ingredients.
- Spoon the batter evenly between the twelve muffin cases.
- Cook for 15 minutes until lightly browned on top and set.
- Turn the muffins out of the muffin tin and cool on a wire rack.
Will keep for 1-2 days in an airtight container.
Can be frozen.
The Recipe can be printed from either pdf or jpg (below)
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