These gluten and grain free little treasures are bursting with sweet, comforting flavour and will see you right for breakfast or morning tea. I happily serve these to my toddler daughter as a snack because I use only the teeniest bit of maple syrup for sweetness. Otherwise all the natural sweetness (and delicious flavour) comes from very ripe banana and chopped apple. I actually make them without any maple syrup sometimes too and they're still delicious. Have a play.
I held back on adding spices to keep the flavours child-friendly but if you're so inclined some cinnamon and nutmeg would be rather excellent.
Gluten free breakfast muffins w/ apple, coconut & banana
1 1/2 cups almond meal
1 1/2 Tbsp maple syrup (could use honey or rice malt syrup)
3/4 cup desiccated coconut
1 very ripe banana - mashed
4 free range eggs
1 tsp vanilla extract
1/4 cup melted coconut oil or butter
3/4 tsp baking soda
1 tsp apple cider vinegar
1 1/2 apples - peeled, cored and cut into small cubes (plus additional slices for decorating)
Preheat oven to 165 degrees celsius (320 degrees fahrenheit)
Combine all ingredients except apple in a food processor. Blitz until completely combined.
Pour / spoon batter into a large bowl and gently mix through apple.
Spoon batter into greased and lined 12 hole muffin tray (I use only 10 holes to keep muffins a good size)
Use additional apple slices to decorate top.
Bake for 25 - 30 minutes until lightly golden and a skewer comes out clean when inserted.
Will last up to five days stored in the fridge. Will also freeze well.