Ingredients
Muffins
- 130 g pitted dates
- 130 g warm water
- 1 tsp vanilla extract
- 360 g Gluten Free SR Flour
- 55 g Coconut
- 1 tsp cinnamon
- 1/2 tsp bicarb soda
- 60 g brown sugar
- 250 g banana, mashed
- 2 free range eggs, lightly beaten
- 100 g soy milk or almond milk
- 90 g soy yoghurt
- 90 g vegetable oil
Glaze
- 1 tbsp unsalted butter
- 80 g Maple syrup
- 1 tbsp brown sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200/180C. Grease 12 hole muffin tin.
Weigh in dates and chop 6 seconds speed 6. Add warm water, then cook for 3 minutes, 100C, speed 1. Set aside.
Add banana, eggs, soy milk, soy yoghurt, vanilla, oil and brown sugar mix speed 6 for 20 seconds.
Add flour, cinnamon, coconut and baking soda mix speed 5 for 10 seconds, scrape sides down and in required another 5 seconds speed 5.
Add date mixture 30 seconds,
"Dough mode" .Spoon mixture into muffin tin.
Bake for 20 minutes until golden and firm to the touch.
While muffins are baking, add all glaze ingredients into a clean TM bowl and cook 3 mins, 60C to heat and combine.
Once the muffins are cooked and have started to cool, brush with the warm maple glaze.
Muffins
Glaze
Thermomix Model
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Recipe is created forTM 21
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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