Gluten free nutella banana muffins (Becky Excell)

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Gluten free nutella banana muffins (Becky Excell)

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Ingredients

12 portion(s)

Gluten free nutella banana muffins (Becky Excell)

115 g Butter, softened
115 g light brown sugar
2 eggs
500 g bananas, ripe
250 g gluten free flour
1 tsp baking soda
70 g chocolate chip
12 tsp Nutella, plus extra for swirling on top of muffins

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Baking Easy Low budget Quick Gluten free Lactose free Non-dairy Nut free

Recipe's preparation

Gluten free nutella banana muffins - Becky Excell

Preheat oven to 180 degrees celcius (160 degrees fan).
Line muffin tray with paper muffin cases.

Add 115g light brown sugar to bowl and mix 10 sec/sp 9/MC on.

Add 115g butter to bowl. If butter is straight from fridge mix in bowl for 10sec/sp 8/MC on (skip this step if butter is softened).

Insert butterfly whisk and beat butter and sugar for 3 min/sp3/MC on. Scrape down bowl a few times in between until pale and creamy. Remove butterfly whisk.

Add 2 eggs, 500g ripe bananas, 250g gluten free flour and 1 tsp baking soda to mixing bowl and mix 6 sec/sp 5. Scrape down sides of bowl with spatula.

Add 70g chocolate chips and mix 5 sec/sp 4.

Transfer to prepared muffin cases - fill half way. Add 1 tsp of nutella to the centre of the muffin cases. Spoon in more mixture to cover the nutella
Get a small amout of nutella and place on top of each muffin and swirl it around using a skewer or similar to make a marbeled swirly patter

Place in oven for 20-25 mins until cooked through. Cool briefly in tin then cool further on a cooling rack.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Make your own nutella using the recipe on cookidoo

Use a dairy-free margarine to make this recipe dairy free.

Sprinkle with salt/cinnamon/nutmeg mix before baking to add another depth of flavour (similar to Pepper and Me "Bakers Blend"

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