Banana and Cinnamon Muffins

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    252
based on 6 ratings

Perfect snacks for hungry kids after school.

recipe updated Jan 6, 2021

Ingredients

  • Hazelnuts icon
    Hazelnuts
    40 g (about ¼ cup)
  • Banana icon
    Banana
    600 g (about 5)
  • Lemon juice icon
    Lemon juice
    2 tablespoons (about 27 g)
  • Hazelnut oil icon
    Hazelnut oil
    3 tablespoons (about 45 g)
  • Egg icon
    Egg
    200 g (about 4)
  • Muscovado sugar icon
    Muscovado sugar
    200 g (about 1 cup)
  • Rice flour icon
    Rice flour
    160 g (about 1 cup)
  • Ground almonds icon
    Ground almonds
    140 g (about 1 cup)
  • Ground hazelnut icon
    Ground hazelnut
    100 g (about 3 ⅓)
  • Cornflour icon
    Cornflour
    20 g (about 2 ½ tablespoons)
  • Baking powder icon
    Baking powder
    1 teaspoon (about 5 g)
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon (about 5 ml)
  • Xanthan gum icon
    Xanthan gum
    1 teaspoon (about 8 g)
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon (about 3 g)
  • Salt icon
    Salt
    1 pinch

Tools

  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat oven - 170°C
  2. Fit midi blade to kCook bowl
  3. Add banana, lemon juice and hazelnut oil to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Mix with filler cap fitted - 1 min, speed 10
  7. Then add egg and muscovado sugar to the batter
  8. Mix with filler cap fitted - 2 min, speed 7
  9. Then add rice flour, ground almonds, ground hazelnut, cornflour, baking powder, vanilla extract, xanthan gum, ground cinnamon and salt to the batter
  10. Mix with filler cap fitted - 2 min, speed 8
  11. Line a clean muffin pan with paper muffin cups
  12. Transfer batter to muffin pan evenly
  13. Add hazelnuts to the muffin pan
  14. Bake - 20 min, 170°C
  15. Let cool onto cooling rack
  16. Serve
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