Thermomix Banana Muffins
The easiest and most delicious Thermomix Banana Muffins!
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Servings: 12 serves
Calories: 201kcal
Cost: $5
Equipment
- Thermomix
- Oven
Ingredients
- 2 large bananas mashed
- 80 g butter
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 125 g milk
- 2 eggs
- 250 g self-raising flour
- 100 g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tbs raw sugar optional
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 2 minutes, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix). Scrape down the sides of the bowl and mix for a further 5 seconds.
- Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
- Don't over-mix – the Thermomix is a powerful machine so it's easy to over-mix! Simply follow the instructions in the recipe card below to ensure the Thermomix doesn't over-mix your batter.
- Thermomix model - you can use any of the Thermomix models for this recipe.
- Add a sprinkle of uncooked rice - to the bottom of the muffin tin holes. This is entirely optional but it does help to stop the paper cases from getting greasy.
- Testing the muffins - the muffins are ready when lightly golden and they spring back when lightly touched in the centre.
- Storage - store muffins in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out).
- Freezing - alternatively, they can be frozen for up to 3 months.
Nutrition
Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 116mg | Potassium: 157mg | Fiber: 1g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 0.4mg
