mpowis
Ingredients
12 portion(s)
Grain Free Blueberry and Coconut Muffins
- 300 grams almond meal
- 2 teaspoons Gluten Free Baking Powder
- 4 eggs
- 125 grams coconut oil, melted
- 80 grams Almond milk
- 1 teaspoon ground cinnamon
- 1 vanilla pod, split and scraped
- 80 grams Maple syrup
- 60 grams Shredded coconut
- 300 grams Blueberries fresh or frozen
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6
26min
Preparation 1minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Pre-heat oven to 180C.
Grease or line a 12 hole muffin tin
Combine almond meal and baking powder in Thermomix 2 seconds speed 5 reverse
Add eggs, coconut oil, almond milk, cinnamon, vanilla seeds and maple syrup mix 30 seconds speed 4
add the shredded coconut and blueberries and mix 10 seconds speed 4 reverse
Spoon mixture into muffin tray. Bake 20 to 30 minutes or until golden and a skewer comes out clean
Grain Free Blueberry and Coconut muffins
Accessories you need
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Spatula TM5/TM6
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Tip
Recipe adapted from Lola Berry
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentMade these this morning, quite nice but I think I...
Made these this morning, quite nice but I think I will try it without shredded coconut or put less