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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 Counter-clockwise operation 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 Counter-clockwise operation at speed 2 for 6 seconds.

  5. Scrape down the sides of the TM bowl with a spatula, and add the blueberries.  Mix Counter-clockwise operation 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.


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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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