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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