Banana and blueberry muffins (gluten and dairy free)
Allergen – Contains eggs and nuts. Gluten free and dairy free.
g
V
Vegetarian
GF
Gluten free
DF
Dairy free
Snack
Ingredients
Serves
people
Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.
Method
- Line muffin tin with muffin liners, and pre-heat oven to 180ºC
- In a large bowl or mixer combine mashed ripe bananas, eggs, nut butter, and vanilla essence.
- Add the almond meal, cinnamon, baking soda, baking powder to the wet ingredients.
- Fold in blueberries. *If using frozen berries and batter seems too thin, add more almond meal to absorb the moisture
- Pour the batter into muffin liners and spread evenly.
- Bake in the pre-heated oven for approximately 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick comes out clean from the batter.
- Allow muffins to cool in muffin tray for at least 10 minutes, then remove and let cool completely on a cooling rack.
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Additional resources
Green recipe book
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Healthy choices: policy directive for Victorian public health services overview
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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