These muffins are so delicious and fab for breakfast.
They have no added sugar as the fruit in them sweetens them perfectly
Wonderful for everyone. My 8 month old niece Ariadne and sister Roo loved them.
Makes 12 Muffins
Macros per muffin
Calories 208, Protein 4.2g, Carbs 18.8g, Fiber 2.9g and Fat 12.8g
- 125g Coconut Oil
- 195g Ripe Banana
- 250g Gluten Free Oats
- 1 Large Egg
- 50ml Coconut Milk
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate Of Soda
- 100g Blueberries
- 100g Raspberries
You will need:
- Pre Heated Oven 180C Conventional / 160C Fan
- 12 Hole Muffin Tin
- 12 Muffin Cases
- Large Bowl
- Scales / Measuring Spoons
Pop your coconut oil in a bowl and melt
Add your banana and mash well
Add your oats and egg to bowl and mix in well
Add your coconut milk, baking powder and bicarbonate of soda to bowl and mix in well
Finally add blueberries and raspberries and fold in gently
Add muffin mixture to cases
Pop in middle of oven and bake for 15 minutes
When cooked remove and allow to cool in tins
Enjoy warm from the oven or cooled.
These keep well in an airtight container for 3 days
They also freeze well.