BERRY AND BANANA MUFFINS

Gluten Free, Dairy Free, Nut Free

Makes at least 12

 

INGREDIENTS:

  • 3 bananas, mashed together
  • 2¼ Cups Gluten Free Self Raising Flour
  • 3 eggs
  • ²⁄³ Cup almond or coconut milk for nut free
  • ¹⁄³ Cup coconut oil
  • 1 tsp. Vanilla Extract or 1 Vanilla bean pod
  • 3Tbsp. honey
  • ½ Cup frozen blueberries
  • ¹⁄² Cup frozen raspberries

METHOD:

  • Preheat oven to 170°C. Line muffin trays with muffin cases or baking paper.
  • Whisk eggs in a large bowl with vanilla and honey. Add banana and coconut oil.
  • Gradually whisk in flour and then milk, alternating a bit at a time.
  • Gently stir in blueberries and raspberries.
  • Using a greased ice cream scoop, fill muffin holes ¾ of the way.
  • Bake in the oven for 15-20 minutes or until golden and cooked through.

 

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