Recipes/

Banana and Blueberry Muffins (Gluten, Egg and Dairy Free)

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains nuts. Gluten, dairy and egg free. Vegan.
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stack of six muffins
g Best choice VG Vegan GF Gluten free EF Egg free DF Dairy free Snack
Ingredients
Serves
people
Method
  1. Pre heat the oven to 160 oc.
  2. Line a muffin tin with paper muffin liners.
  3. Combine the flax seed and the water in bowl and set aside.
  4. In another bowl mash the banana well, add the vanilla, melted nuttelex, flax seed mix, whisk together very well.
  5. In a separate bowl combine the almond meal, bi-carb soda and baking powder.
  6. Mix the dry ingredients with the wet very well, fold through the blueberries.
  7. Place spoons of the mixture into the lined muffin tins, almost full to the top and bake in the oven for 20 -25 minutes or until a skewer comes out clean. Allow to remain in the tins until cool then place on an oven rack.

Each serve provides

Nutrients Per serve
Weight (g) 79.24
Energy (kJ) 698.51
Protein (g) 3.67
Total fat (g) 13.02
Saturated fat (g) 1.79
Carbohydrate (g) 8.41
Sugars (g) 5.96
Dietary fibre (g) 1.63
Sodium (mg) 191.80
Estimation only.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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Additional resources

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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Organisational Policy Template
Develop policy & contracts
Health services +2
Food Service Provider Contract Template
Develop policy & contracts
Health services +2
Healthy BBQ sample menu and event planner
Plan a menu
Health services +2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services

Afton Barber – WDHS Food Services – Green Healthier Food Options 17 October 2019

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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