1cupFrozen berriesI use 1/2 raspberries & 1/2 blueberries
6EggsFree range, organic if possible
4Over ripe bananas
1/3cupCoconut oilPlus a little extra for greasing muffing trays
1 tspCeylon Cinnamon
1tspPure Vanilla Bean PowderCan use extract or paste as an alternative
1tspOrganic Gluten Free baking powder
1/2Lemon – juiced
2cmcubeFresh ginger
1TablespoonChia Seeds
1/2 cupCoconut flourOr you can use almond meal or half almond half coconut if preferred
1TbspHoneyOptional (We don’t use it but we are used to ‘less sweet’ treats
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.