Gluten Free Vegan Banana Mini Muffins with Hazelnut Cream Frosting

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Gluten Free Vegan Banana Mini Muffins with Hazelnut Cream Frosting

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Ingredients

24 portion(s)

For The Muffins

213 grams Gluten free all purpose flour
200 grams Coconut sugar
1 1/2 teaspoons baking powder
1/2 teaspoon Celtic Sea Salt
3 Medium ripe bananas
70g grams apple puree

For The Hazelnut Cream Frosting

100 grams Raw cashews - soaked
85 grams Maple syrup
1/8 teaspoon sea salt
2 tablespoon Hazelnut butter
60 grams Almond milk
1 teaspoon Lemon extract
50 grams Coconut Oil - Melted

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6

30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- 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!
9
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Recipe's preparation

Hazelnut Cream Frosting

Weigh and place all hazelnut cream ingredients into the mixing bowl.
Blend all hazelnut cream frosting ingredients on speed 10 for 60 seconds or until smooth and refrigerate overnight (or for at least 6 hours, until it is pipeable).

Mini Muffins

Preheat oven to 180C and line a 24 cup mini muffin tray.
Place bananas and apple puree into the mixing bowl and blend on speed 8 for 30 seconds or until smooth.
Sift all dry ingredients into the mixing bowl.
Blend all ingredients on speed 5 for 15 seconds, the scrape down the side of the mixing bowl as required then blend for a futher 15 seconds on speed 5 or until all combined and then pour into mini muffin tray.
Bake for 10 - 15 minutes, check after 10 mins cook further if required until test skewer comes out clean.
Place on cooling rack until completely cool.
Removed hazelnut cream frosting from the fridge and stir until creamy and smooth. Fill into piping bag with your choice of piping nozzle (I used a #4B star nozzle for mine).
Holding piping bag upright squeeze a small amount of piping on top of each mini muffin (a little twist at the end gives a good shape and finish).
Add your choice of garnish (I added an ediable dried rose petal and plated it up with some dairy free lemon chocolate I whipped up whilst the mini muffins were baking).

Accessories you need

Spatula TM5/TM6
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Tip

These are a perfect after school treat, that is easy to whip up in just a little time.

This recipe is gluten free, dairy free, vegan friendly, refined sugar free and egg free.

NOTE: this recipe contains nuts.

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.