Desserts

Brownie gluten-free walnut and banana muffins with thermomix

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

Brownie gluten-free walnut and banana muffins with thermomix

Brownie gluten-free walnut and banana muffins with thermomix

Brownie gluten-free walnut and banana muffins with thermomix

Califica esta receta
10 calificación(s)
Recipe by: karen
Categoría: Desserts

Brownie gluten-free walnut and banana muffins with thermomix

Brownie gluten-free walnut and banana muffins with thermomix

Ingredientes

  • 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

Preparación

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

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



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