Brownie gluten-free walnut and banana muffins with thermomix

(58 votes, average: 4.38 out of 5)

21 June, 2019

Brownie gluten-free walnut and banana muffins with thermomix

Today we bring you a recipe from Pilar Berges Avila and they are delicious Brownie walnut and banana gluten-free muffins Sweet, fluffy and quick to make.

Brownie gluten-free walnut and banana muffins with thermomix

Category Desserts

Ingredients

100 grams of nuts
200 grams of chocolate fondant (min 50% cocoa) in pieces of 2-3 cm (see FACE list)
100 grams of butter at room temperature, in pieces of 2-3 cm
3 eggs
90 grams of sugar
50 grams of ground almonds (see FACE list)
200 grams of sliced bananas of 5 mm

Instructions

Preheat the oven to 180 ° C. Place 12 muffin capsules in a mold of 12 muffins and reserve.
Put the nuts in the glass and chop 10 seconds / speed 4 Remove from the glass and reserve.
Put the chocolate and butter in the glass and set 5 minutes / 50 ° C / speed spoon.
Add the eggs, sugar and ground almonds and mix 20 seconds / speed 4.
Add the reserved banana and walnuts and mix 10 seconds / inverse twist / speed 4
Divide the mixture between the prepared capsules.
Bake for 30 minutes (180 ° C). Remove from the oven, let cool and serve or store in an airtight container.

Amount Per Serving:
Calories		719.82 kcal
% Daily Value*
Total Fat 42.46 g		64.6%
	Saturated Fat 16.05 g	80%
	Trans Fat 0.83 g
Cholesterol 173.72 mg		57.7%
Sodium 57.4 mg		2.4%
Total Carbohydrate 78.36 g		26%
	Dietary Fiber 3.81 g	12%
	Sugars 67.58 g
Protein 11.23 g

Vitamin A 24.76 %		Vitamin C 0.11 %
Calcium 7.69 %		Iron 10.97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Thermomix Recipes

Tags

banana,

chocolate fondant,

walnut

21 June, 2019

by karen

INFORMATION ABOUT THE RECIPE
– Not suitable for lactose intolerant or allergic to nuts or egg proteins.
– Check the labeling of packaged and ground ingredients (eg spices and condiments) to see if they can contain traces of gluten.
– Never buy bulk (legumes, cereals, spices, seeds, flours, etc.) for risk of cross contamination.

Recipe by: Pilar Berges Avila