Blueberry and Coconut Mini Muffins (Wheat Free)

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Blueberry and Coconut Mini Muffins (Wheat Free)

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Ingredients

36 portion(s)

Muffins

2 Ripe Bananas, Frozen or Fresh
2 eggs
250 g Greek Vanilla Yoghurt
200 g rolled oats
90 g brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
200 g blueberries, fresh or frozen
60 g Coconut Flakes (or shredded)

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6

25min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking Brunch Snack Cake Children food Nut free

Recipe's preparation

1. Preheat oven to 180C.

2. Place bananas, eggs, yoghurt, oats, sugar, baking powder and baking soda in bowl. Mix 40sec/sp7.

3. Place blueberries and coconut into batter and mix "Counter-clockwise operation" /Sp1, until combined.

4. Pour batter into a prepared muffin pan, filling each to 3/4 full.

5. Bake for 12-15 min, Test using a skewer.

Accessories you need

Spatula TM31
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Measuring cup
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Spatula TM5/TM6
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Tip

Prepare muffin tin by spraying well with an oil spray of your choice. These muffins use not oil/fat so they will stick.

You could top each with brown sugar and shredded coconut before baking.

Easily prepared in all Thermomix Models.

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.