Banana and blueberry muffins (gluten and dairy free)

Allergen – Contains eggs and nuts. Gluten free and dairy free.
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three muffins served on wooden board with fresh blueberries
g Best choice V Vegetarian GF Gluten free DF Dairy free Snack
Ingredients
Serves
people

John Hedley – WDHS Food Services – Green Healthier Food Options 16th August 2018

Method
  1. Line muffin tin with muffin liners, and pre-heat oven to 180ºC
  2. In a large bowl or mixer combine mashed ripe bananas, eggs, nut butter, and vanilla essence.
  3. Add the almond meal, cinnamon, baking soda, baking powder to the wet ingredients.
  4. Fold in blueberries. *If using frozen berries and batter seems too thin, add more almond meal to absorb the moisture
  5. Pour the batter into muffin liners and spread evenly.
  6. 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.
  7. Allow muffins to cool in muffin tray for at least 10 minutes, then remove and let cool completely on a cooling rack.

Each serve provides

Nutrients Per serve
Weight (g) 96.34
Energy (kJ) 1046.17
Protein (g) 5.26
Total fat (g) 20.96
Saturated fat (g) 2.03
Carbohydrate (g) 9.10
Sugars (g) 6.48
Dietary fibre (g) 3.55
Sodium (mg) 171.70
Estimation only.

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