Ingredients
- 200 grams raw almonds
- 30 grams sunflower seeds
- 30 grams Linseeds
- 3 bananas, (ripe)
- 2 eggs
- 1 teaspoon Vanilla Bean Paste
- 100 grams coconut oil
- 100 grams Almond Mylk, //www.recipecommunity.com.au/basics-recipes/almond-mylk/170760
- 60 grams Rapadura Sugar
- 30 grams baking powder, (gluten free)
- 2 tablespoons chia seeds
- 1/2 --- cup Calendula Petals, (dehydrate fresh petals in a warm oven)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven 180°C.
2. Mill Almonds, Sunflower & Linseeds 20 secs / Speed 9 and set aside.
3. Place all remaining ingredients, except Calendula petals in bowl and mix 20 secs / Speed 5.
4. Return milled nuts & seeds to bowl, mix 20 secs / Speed 4.
5. Place Calendula petals (reserve a few to garnish) in and mix a further 20 secs /
"Counter-clockwise operation" / Speed 46. Place into muffin trays. I made 12 mini muffins and 12 regular muffins. Garnish with remaining petals and bake in preheated oven 15-25 minutes.
Tip
My goal with these was to prepare a tasty, nutrition packed brekky muffin for my growing girls! They'd take them for school, but nuts are a no-go. I hope you like them!
Calendula plants are easy to grow, and are a great companion plant for super tasty tomatoes.
Thermomix Model
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Recipe is created forTM 31
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.
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