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Coconut Lunch Box Muffins


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Ingredients

16 piece(s)

Batter

  • 450 to 500 grams Peeled Ripe Bananas, about 5 large ripe bananas
  • 2 large eggs
  • 60 grams honey
  • 120 grams macadamia nut oil, (or any light flavoured oil such as sunflower or grape seed)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 75 grams Coconut Flour
  • 50 grams Vanilla Protein Powder
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Recipe's preparation

    Batter
  1. 1. Pre heat fan forced oven to 170 C.


    2. Line one 12 hole cupcake pan & one 6 hole cupcake pan with large paper patty pans.


    3. Put peeled, roughly halved bananas into bowl and purée for 5 seconds, speed 6. 


    4. Scrape down bowl with spatula.


    5. Add: Eggs, honey, macadamia nut oil, cinnamon, baking powder, coconut flour & protein powder.


    6. Mix 10 seconds, speed 7.


    7. Scrape down sides of bowl with spatula.


    8. Knead; closed lid, 1 minute, interval setting.


    9. Gently pour batter into patty pans using a small rubber tipped spatula to help. Half (1/2) fill patty pans.


    10. Bake for 25 minutes (until a rich golden colour).


    11. Allow to cool 10 minutes before placing on wire rack to cool completely.


     


     


     


     

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Accessories you need

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Tip

Once cooled, I freeze the batch and pop them in the kids lunch boxes frozen. By morning tea the muffins are thawed and moist.

Sometimes I use mini cupcake pans - makes about 30 mini muffins. Cooking time is reduced to 15 mins or until rich golden colour - be careful not to over cook as they can dry out!


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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Comments

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  • Interesting, I have never

    Submitted by Willcom on 4. August 2015 - 18:26.

    Interesting, I have never tried using frozen banana in this recipe. The aim is to get a smooth, soft banana puree base.

    The coconut flour absorbs a lot of moisture, so I wouldn't add more flour, perhaps just let the finished batter (after you have combined all the ingredients) sit in the bowl for 1 or 2 minutes. I have noticed that if I am interrupted and leave the combined mixture before I pop into the patty pans, it does thicken, so perhaps that could be a way to absorb the additional moisture without drying out the batter. And maybe even knead, closed lid for an additional minute after it has had a few minutes to absorb?

    Hope that helps!

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  • If I use frozen banana do I

    Submitted by peterandhannah04 on 4. August 2015 - 17:12.

    If I use frozen banana do I need to add extra flour to compensate water content

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  • Thanks for the info

    Submitted by lyn1977 on 31. January 2015 - 21:01.

    Thanks for the info :)

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  • Hi there lyn1977, the vanilla

    Submitted by Willcom on 31. January 2015 - 15:22.

    Hi there lyn1977, the vanilla protien powder I use is from Teresa Cutter, Healthy Chef, which I purchase from her online store, but any good quality vanilla protein powder from a health food store will work.

    You can omit the protein powder and add an extra 5g to 10g of cocount flour, so you can try a total of 80 to 85g of coconut flour. To get the vanilla flavour I would then also add 1 teaspoon of vanilla bean paste.

     

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  • What is the vanilla protein

    Submitted by lyn1977 on 28. January 2015 - 21:22.

    What is the vanilla protein powder and is there are substitute?

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