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Gluten free high protein banana bread muffins


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4

Ingredients

12 portion(s)

  • 300 grams over ripe bananas
  • 3 eggs
  • 60 grams Protein Powder (Optional)
  • 1 level teaspoon vanilla
  • 80 grams coconut oil
  • 1 heaped teaspoon cinnamon
  • 1/2 level teaspoon Baking powder (gluten free)
  • 120 grams almonds
  • 80 grams desicated coconut
  • 80 grams Buckwheat or quinoa
  • 25 grams linseed
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
5

Recipe's preparation

  1. Mill almonds, buckwheat and linseed on sp 10 for 10seconds. Remove and set aside. 

    Add eggs, bananas, protein powder (or sweetener of choice), vanilla, cinnamon and coconut oil. Mix for 5 seconds on speed 6.

    add baking poor, coconut and milled nuts and seeds. Mix for 10seconds on sp 6. 

    Spoon into muffin trays and bake at 160 for 25-35 minutes or until cooked through. 

10

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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.

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