Recipes/

Banana and blueberry muffins (gluten and dairy free)

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains eggs and nuts. Gluten free and dairy free.
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three muffins served on wooden board with fresh blueberries
g V Vegetarian GF Gluten free DF Dairy free Snack
Ingredients
Serves
people
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.

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Additional resources

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Green recipe book
Plan a menu +1
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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