Wholesome breakfast muffins w/ apple, coconut & banana

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.

Enjoy x