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
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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NF
GF
+3
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Baby friendly
+1
V
NF
g
Health services
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DF
a
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+1
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NF
+1
g
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a
Additional resources
Green recipe book
Plan a menu
+1
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Healthy choices: policy directive for Victorian public health services
Government guidelines
Food Service Provider Contract Template
Develop policy & contracts
Healthy BBQ sample menu and event planner
Plan a menu
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.