Banana and Cinnamon Muffins
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 16
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- Calories
- 272
Perfect snacks for hungry kids after school.
recipe updated Aug 11, 2022
Ingredients
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- Hazelnuts
- 40 g
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- Banana
- 600 g
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- Lemon juice
- 2 tablespoons
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- Hazelnut oil
- 3 tablespoons
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- Egg
- 200 g
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- Muscovado sugar
- 200 g
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- Rice flour
- 160 g
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- Ground almonds
- 140 g
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- Ground hazelnut
- 100 g
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- Cornflour
- 20 g
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- Baking powder
- 1 teaspoon
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- Vanilla extract
- 1 teaspoon
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- Xanthan gum
- 1 teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Salt
- 1 pinch
Tools
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Oven
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Cooling rack
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kCook Multi
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Kcook bowl
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Muffin pan - 12-hole
Step preview
- Pre-heat oven - 170°C
- Fit midi blade to kCook bowl
- Add banana, lemon juice and hazelnut oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Mix with filler cap fitted - 1 min, speed 10
- Then add egg and muscovado sugar to the batter
- Mix with filler cap fitted - 2 min, speed 7
- Then add rice flour, ground almonds, ground hazelnut, cornflour, baking powder, vanilla extract, xanthan gum, ground cinnamon and salt to the batter
- Mix with filler cap fitted - 2 min, speed 8
- Line a clean muffin pan with paper muffin cups
- Transfer batter to muffin pan evenly
- Add hazelnuts to the muffin pan
- Bake - 20 min, 170°C
- Let cool onto cooling rack
- Serve