Ingredients
Batter
- 450 to 500 grams Peeled Ripe Bananas, about 5 large ripe bananas
- 2 large eggs
- 60 grams honey
- 120 grams macadamia nut oil, (or any light flavoured oil such as sunflower or grape seed)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 75 grams Coconut Flour
- 50 grams Vanilla Protein Powder
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Pre heat fan forced oven to 170 C.
2. Line one 12 hole cupcake pan & one 6 hole cupcake pan with large paper patty pans.
3. Put peeled, roughly halved bananas into bowl and purée for 5 seconds, speed 6.
4. Scrape down bowl with spatula.
5. Add: Eggs, honey, macadamia nut oil, cinnamon, baking powder, coconut flour & protein powder.
6. Mix 10 seconds, speed 7.
7. Scrape down sides of bowl with spatula.
8. Knead; closed lid, 1 minute, interval setting.
9. Gently pour batter into patty pans using a small rubber tipped spatula to help. Half (1/2) fill patty pans.
10. Bake for 25 minutes (until a rich golden colour).
11. Allow to cool 10 minutes before placing on wire rack to cool completely.
Batter
Tip
Once cooled, I freeze the batch and pop them in the kids lunch boxes frozen. By morning tea the muffins are thawed and moist.
Sometimes I use mini cupcake pans - makes about 30 mini muffins. Cooking time is reduced to 15 mins or until rich golden colour - be careful not to over cook as they can dry out!
Thermomix Model
-
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.
Comments
Interesting, I have never tried using frozen banana in this recipe. The aim is to get a smooth, soft banana puree base.
The coconut flour absorbs a lot of moisture, so I wouldn't add more flour, perhaps just let the finished batter (after you have combined all the ingredients) sit in the bowl for 1 or 2 minutes. I have noticed that if I am interrupted and leave the combined mixture before I pop into the patty pans, it does thicken, so perhaps that could be a way to absorb the additional moisture without drying out the batter. And maybe even knead, closed lid for an additional minute after it has had a few minutes to absorb?
Hope that helps!
If I use frozen banana do I need to add extra flour to compensate water content
Thanks for the info
Hi there lyn1977, the vanilla protien powder I use is from Teresa Cutter, Healthy Chef, which I purchase from her online store, but any good quality vanilla protein powder from a health food store will work.
You can omit the protein powder and add an extra 5g to 10g of cocount flour, so you can try a total of 80 to 85g of coconut flour. To get the vanilla flavour I would then also add 1 teaspoon of vanilla bean paste.
What is the vanilla protein powder and is there are substitute?
Are you sure to delete this comment ?