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Blueberry & Banana Breakfast Muffins (adapted from My Darling Lemon Thyme)



12 portion(s)

  • 170 grams ripe bananas, approximately 2
  • 3 eggs, large
  • 50 grams Maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 lemon, finely zested
  • 165 grams almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 125 grams blueberries, fresh or frozen
  • 1/2 banana, peeled and sliced

Recipe's preparation

  1. Preheat the oven to 180 degrees and line a 12-hole muffin tin with paper cases.

  2. Place the 170g of banana into the TM bowl and blend at speed 4.5 for 2-3 seconds, or until the consistency is that or mashed banana.

  3. Insert the butterfly whisk, then add eggs, maple syrup, cider vinegar, vanilla, and lemon zest.  Mix  at speed 3.5 for 10 seconds.

  4. Remove the butterfly, then add the almond meal, baking powder, baking soda, and a pinch of salt.  Mix  at speed 2 for 6 seconds.

  5. Scrape down the sides of the TM bowl with a spatula, and add the blueberries.  Mix  at speed 1.5 for 10 seconds.

  6. Spoon the mix into the prepared cases and top with a couple or slices of banana.

  7. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean.  Remove from the oven and set aside in the tray for 5 minutes, before transferring to a wire rack to cool completely.


Accessories you need

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May be stored in an airtight container for up to 3 days,

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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