Versatile Muffin recipe – Thermomix

It’s always great to have a freezer to lunchbox favourite for the kids school lunch boxes and this won’t let you down. This is a great base recipe that stays fresh for days and once defrosted even though it is gluten/wheat free and egg free. You are able to make blueberry muffins, raspberry muffins, chocolate chip, cinnamon… whatever your choice is with this base recipe. Enjoy!

Basic Muffin Recipe – Dairy, wheat, egg, nut FREE

INGREDIENTS:

4 Bananas

50 g Nuttelex

50 g sugar

100 g apple puree

60 g water

2 tbsp dairy free milk (we use either soy or rice milk)

1 tsp bicarbonate of soda

1 ½ wheat-free Self-Raising flour

pinch of salt

½ tsp vanilla essence

METHOD:

Preheat oven to 175 degrees Celsius. 

Mash the bananas

Add butterfly to TM bowl and the Nuttelex and sugar. 1 min / Speed 4

Add puree and water. 30 secs / speed 3

Remove butterfly. Scrape down sides of TM bowl.

Add mashed bananas. 30 secs / speed 3

Scrape down sides. 10 secs / speed 3

Add dairy-free milk, bicarbonate of soda, wheat-free flour, salt and vanilla essence. Speed 3 / 15 secs

Scrape down sides. 15 secs / speed 3

Divide and add whatever additions you would like… We have added raspberries, blueberries, dairy-free choc chips, cinnamon and the list goes on…

Spoon into muffin cups and tray.

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Bake in preheated oven for 20 mins.

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Baker’s note:

These versatile muffins can also be easily made in a conventional mixer.

These are one of our essential freezer to lunchbox treats 🙂

Have fun and enjoy!!

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