These muffins are great for a quick snack on the run, school lunches and great with a cup of tea.
They are gluten, dairy and nut free so great for people with those particular allergies.
It’s as simple as popping the ingredients in a blender and also a great way to use up bananas that are a little over ripe on your fruit bowl.
My daughter loves them and she is pretty difficult to please lol.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
muffins
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Ingredients
- 1 cup Frozen berries I use 1/2 raspberries & 1/2 blueberries
- 6 Eggs Free range, organic if possible
- 4 Over ripe bananas
- 1/3 cup Coconut oil Plus a little extra for greasing muffing trays
- 1 tsp Ceylon Cinnamon
- 1 tsp Pure Vanilla Bean Powder Can use extract or paste as an alternative
- 1 tsp Organic Gluten Free baking powder
- 1/2 Lemon - juiced
- 2cm cube Fresh ginger
- 1 Tablespoon Chia Seeds
- 1/2 cup Coconut flour Or you can use almond meal or half almond half coconut if preferred
- 1 Tbsp Honey Optional (We don't use it but we are used to 'less sweet' treats
Ingredients
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Instructions
- Method: Preheat oven to 160’ C
- Grease 2 standard silicon muffin trays with coconut oil, then evenly divide the berries into the trays.
- Place eggs, bananas, coconut oil, cinnamon, vanilla, baking powder lemon juice and ginger in blender & blitz until smooth.
- Add in chia seeds and coconut flour and blitz again until smooth.
- Spoon mixture evenly in to the muffin trays and mix in berries with a spoon.
- Place in oven for 35mins. At 35mins, place a skewer into a muffin and if it comes out clean, they are ready. If not, put on for another 5-10 and check again.
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