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
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.
Nutrition Facts
Brownie gluten-free walnut and banana muffins with thermomix
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 719.82 kcal | |
| % Daily Value* | ||
| Total Fat 42.46 g | 65.3% | |
| Saturated Fat 16.05 g | 80.3% | |
| Trans Fat 0.83 g | ||
| Cholesterol 173.72 mg | 57.9% | |
| Sodium 57.4 mg | 2.4% | |
| Total Carbohydrate 78.36 g | 26.1% | |
| Dietary Fiber 3.81 g | 15.2% | |
| 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
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
