(Adapted from pg 47 ‘Blueberry & Banana Bread’ – Thermomix Gluten Free Cookbook) by Laura Kempt SA Consultant
4 egg whites or 2 whole eggs
20g light oil (Macadamia or Grapeseed)
100g plain yoghurt or apple puree
150g buckwheat or sorghum flour
50g vanilla protein powder or skim milk powder
2 tspn gluten free baking powder
Flavouring combinations (choose 1)
• 2 large ripe bananas, peeled + 200g dried fruit of choice + 1 tspn ground cinnamon +
100g honey, maple syrup or raw sugar (optional)
• 450g zucchini + 1 small spring onion(shredded) + 300g grated cheese + pinch
cayenne pepper or 1 tspn paprika
• 450g carrot + 100g crushed pineapple + 100g dried sultanas + pinch nutmeg + 50g
crystallized ginger, chopped
• 200g cooked spinach, well drained + 50g sun dried tomatoes + 100g fetta cheese,
cubed + 50 g pine nuts + ½ tspn dried oregano or basil.
· Pre-heat oven to 180ºC.
· Place bananas, zucchini or carrot into TM bowl and crush for 5 seconds on
· Add all other ingredients and mix for 15 seconds on speed 7.
· Spoon into 12-hole muffin tin lined with patty paper cases.
· Cook for approximately 25 minutes. Test with a skewer to ensure mixture
· Remove from metal tin and allow to cool on wire rack.
• Always use paper patty cases to line muffin tins: this helps muffins hold their shape
better, makes them easier to remove from tin and avoids need for greasing tin.
• Muffins will have slightly cracked tops because of the low fat content. Don’t be
concerned by seeing muffins sink slightly while cooling.
• These muffins will stay fresh for a day. For longer storage, freeze individually on a
tray first then transfer to a zip-lock bag for longer storage in freezer.