Ingredients
- 1 banana
- 1 apple, Red or green
- 1 zuchinni, Small to Med
- 1 carrot, Medium
- 1 egg, Or Substitute - See Tips
- 150 grams Self Raising Flour, Use Gluten Free Flour for GF Option.
- 150 grams wholemeal plain flour, Use Gluten Free Flour for GF Option. You can use white if you prefer
- 100 grams Raw caster sugar, or subsitute note: i used my own raw caster sugar using TMX
- 40 grams rolled oats, or Coconut for GF Option
- 2 teaspoons baking powder
- 40 grams Butter, Or Substitute - See Tips
- 300 grams Milk, Or Subsitute (Soy, Goats, Almond etc)
- pinch salt, I use Celtic Salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 180 degrees
Place Carrot in Thermomix bowl and blitz on Speed 10 for 10 seconds until you get a very find grind.
Scrape down sides of the bowl
Add Zucchini, Banana and cored but unpeeled apple to bowl.
Mix Speed 5 for 5 seconds
Scrape bowl sides and mix speed 10 for 7 seconds.
Scrape sides of the Bowl
Add all other ingredients to bowl and mix on Speed 4 for 30 seconds.
Divide the mixure between 12 large muffin tins or 24 cupcake size. NOTE - if using paper cases spray a dash of cooking spray or olive oil inside the cases to prevent the muffin sticking
OPTION - Sprinkle with nut flakes, choc chips or berries of your choice pre baking for an extra treat
Cook at 180 degrees for 20-30 minutes or until a knife comes out clean.
Tip
Egg Substitutes
Applesauce - (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
Pumpkin - (1/3 cup of cooked pumpkin = 1 egg)
Soy yogurt/Yogurt - (1/4 cup soy yogurt = 1 egg)
Water - (1/4 cup water = 1 egg)
Vegetable Oil - (1/4 cup = 1 egg)
Soy flour - (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
Banana - (½ pureed Banana, abt 1/4 cup = 1 egg)
Butter Substitutes
Apple sauce: Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don't mind denser, moister bread, replace all the butter with applesauce to cut even more calories and fat.
Avocado: Replace half the amount of butter in your recipe with Avocado; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of avocado. Alternatively try replacing the entire amount.
Nuttelex: Replace all of the butter with Nuttelex to reduce saturated fat and cholesterol.
Greek yoghurt: Replace half the amount of butter in your cookie recipes with half the amount of full-fat plain Greek yoghurt. For example, if the recipe calls for one cup of butter, use half a cup of butter and one quarter cup of yoghurt. Alternatively try replacing the entire amount.
Prune purée: Whatever amount of butter the recipe calls for, replace it completely with prune puree.
Thermomix Model
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Recipe is created forTM 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!
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.
Comments
Turned out ok, could have done with more mixing, as I spooned mixture out noticed bits of flour. Texture probably depends on size of zucchini. Mine didn't rise much but cooked ok with extra 5 minutes. I made gluten free, used gluten free Self raising flour and cocnut flour. Substituted half avocado and half nuttlex. Good way to use up some excess vegies.
Made this today for my allergy daughter..very doughy ..not a hit for us....thanks anyway
Unfortunately didn't work for me either. I had read the comments and saw after mixing that I needed more flour. I added 50g more self raising but should have added more. I think the quantity of milk is the problem here! After cooking for extra time, the insides were still like raw pastry dough.
YUMMY!!!! Had to add about 1 cup extra of flour as my zucchini was pretty big. Kids love them!! Thankyou
Glad you and the kids enjoyed them x
I’m sorry to hear you didn’t have any luck with these
the recipe was tested but sometimes with the variation in the produce ingredients it may need a little more or less milk/flour to get to the correct consistency of a usual muffin mix. Thanks for your feedback though x
No success with these. They took nearly an hour to cook, the skewer kept coming out gluggy. And I had not over filled the pans, the mixture made 18 muffins. And they were like glue. I followed the ordinary receipe. A bit sad after all the healthy ingredients.
GrandmaB
These are great! Happily eaten by kids and husband and none of them the wiser for how many goodies are in them
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