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
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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
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Recipe is created forTM 31
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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?
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