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Aveley Naturopath

Delicious Gluten Free Banana & Raspberry Muffins

Lisa Crowley - Friday, June 13, 2014


  • 2 ripe bananas
  • 220 g almond meal
  • 60 g raw honey
  • 3 free range eggs 
  • 60 g coconut oil
  • 1/2 teaspoon baking soda (Bob Red Mill aluminium free)
  • 1 teaspoon organic vanilla essence
  • 1 tsp cinnamon
  • 1 punnet fresh raspberries / or frozen (if not in season and too expensive / organic is best)

Preheat oven to 180 degrees

Thermomix Instructions - Add all ingredients into the TM bowl and mix on speed 5 for 5 seconds, open lid and push down ingredients with spatula and continue on speed 5 for another 5 seconds.  Line muffin tray with extra coconut oil to prevent sticking.  Place mixture into muffin tray and place 3 raspberries on top of each muffin. cook for approximately 20 minutes until lightly browned 

If you don't have a thermomix - Simply mix all ingredients in a bowl or food processor, the only difference is during winter you will need to melt down the coconut oil or instead replace with macadamia oil

Makes 6 big muffins 

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