Nut Free Banana Date Muffins

March 24, 2015

Nut Free Banana Date Muffins

I promised I would post the recipe for these Nut Free Banana Date Muffins some time ago and now I’m finally delivering on my promise! I love these Nut Free Banana Date Muffins because they are free from nuts, gluten, dairy and cane sugar, so they are ideal to take to school as a lunch box treat. They are a yummy snack for us big kids too. By adding the quinoa flour you are also creating a muffin that is more wholesome for your growing little ones and will keep them feeling full for longer. Always a plus!

I make this recipe in my Thermomix. However, you can make this recipe without a Thermomix. To do this you will need to source some quinoa flour and rice flour. Alternatively, you can substitute these flours for any gluten free all purpose flour of your choice.

Nut Free Banana Date Muffins

Makes 12

Ingredients

  • 100g of basmati rice (for Thermomix users) or rice flour (you can substitute for gluten free flour)
  • 100g of white quinoa (for Thermomix users) or quinoa flour (you can substitute for gluten free flour)
  • 150g or 1 cup of dried dates
  • 4 medium ripe bananas, cut into chunks
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of organic vanilla powder
  • 2 teaspoons of gluten free and aluminium free baking powder
  • 2 organic free range eggs
  • 1/2 cup of coconut milk (or another non-dairy milk alternative)
  • 6 drops of concentrated liquid stevia
  • 60g or 1/4 cup of coconut oil
  • Extra coconut oil to grease your muffin baking tray

Thermomix Method

  1. Pre-heat your oven to 180 degrees Celsius. Grease your 12 hole muffin baking tray with coconut oil or coconut oil spray.
  2. Place the basmati rice and quinoa in the Thermomix bowl and mill on speed 9 for 1 minute. Scrape down the sides of the bowl with your spatula.
  3. Place the dried dates in your Thermomix bowl and chop on speed 8 for 5 seconds.
  4. Place all of the remaining ingredients into your Thermomix bowl and blend on reverse speed 5 for 30 seconds. Scrape down the sides of the bowl with your spatula.
  5. Pour the muffin batter evenly amongst the muffins holes and bake in your pre-heated oven for 25 minutes.
  6. Remove the muffin tray from the oven and allow the muffins to cool for 10 minutes. Remove the muffins from the muffin tray and place them on a wire rack to cool. Store the cooled muffins in the fridge.

Conventional Method

  1. Pre-heat your oven to 180 degrees Celsius. Grease your 12 hole muffin baking tray with coconut oil or coconut oil spray.
  2. In a large mixing bowl, add the gluten free flours, cinnamon, vanilla and baking powder. Stir to mix well.
  3. Place the banana chunks in a medium mixing bowl and mash them with a fork. Add the eggs, almond milk, stevia and coconut oil, and whisk to combine.
  4. Chop your dried dates into small pieces and add them to the large mixing bowl.
  5. Add the wet ingredients to the dry ingredients and mix the batter well.
  6. Follow steps 5 and 6 above in the Thermomix method.

 




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