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Banana & Calendula Muffins GF DF


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Ingredients

20 portion(s)

  • 200 grams raw almonds
  • 30 grams sunflower seeds
  • 30 grams Linseeds
  • 3 bananas, (ripe)
  • 2 eggs
  • 1 teaspoon Vanilla Bean Paste
  • 100 grams coconut oil
  • 100 grams Almond Mylk, //www.recipecommunity.com.au/basics-recipes/almond-mylk/170760
  • 60 grams Rapadura Sugar
  • 30 grams baking powder, (gluten free)
  • 2 tablespoons chia seeds
  • 1/2 --- cup Calendula Petals, (dehydrate fresh petals in a warm oven)
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Recipe's preparation

  1. 1. Preheat oven 180°C.

    2. Mill Almonds, Sunflower & Linseeds 20 secs / Speed 9 and set aside.

    3. Place all remaining ingredients, except Calendula petals in bowl and mix 20 secs / Speed 5.

    4. Return milled nuts & seeds to bowl, mix 20 secs / Speed 4.

    5. Place Calendula petals (reserve a few to garnish) in and mix a further 20 secs / Counter-clockwise operation / Speed 4

    6. Place into muffin trays.  I made 12 mini muffins and 12 regular muffins.  Garnish with remaining petals and bake in preheated oven 15-25 minutes.

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Tip

My goal with these was to prepare a tasty, nutrition packed brekky muffin for my growing girls!  They'd take them for school, but nuts are a no-go.  I hope you like them!  

Calendula plants are easy to grow, and are a great companion plant for super tasty tomatoes.  


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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