Ingredients
12 portion(s)
- 200 g almonds
- 60 g tapioca flour
- 1 1/2 tsp Bi Carb Soda
- 1/4 tsp salt
- 110 g honey
- 3 tbsp coconut oil
- 1 1/2 tsp Vanilla powder or paste
- 3 eggs
- 120 g Almond milk
- 4 Bananas ripe
- 75 g Coconut Flour
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6
30min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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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.
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Recipe's preparation
1. Pre heat oven 180c, line 12 cup muffin tin with paper cases.
2. Add almonds to mixing bowl, mill 10 sec / sp 7.
3. Add tapioca flour, bi carb soda, salt, turbo 1 sec.
4. Add honey, coconut oil, vanilla powder, eggs, almond, 3 bananas (broken into 3 to 4 pieces) & coconut flour, mix 15 sec / sp 5.
5. Divide batter between paper cases.
6. Cut the remaining banana into 12 slices and place on top of each muffin.
7. Bake for 25 minutes until tops are golden brown.
8. Transfer muffins to wire rack and allow to cool before serving.
9. Muffins will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe Preparation
Accessories you need
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Spatula TM5/TM6
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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.
Comments
Add a commentVery easy and yum especially
Very easy and yum especially when warm thank you