Berry & Banana Coconut Muffins

{ COCONUT FLOUR HAS A RICH, NUTTY TASTE AND IS A REALLY GREAT WAY TO PICK UP YOUR CHILD’S PROTEIN AND FIBRE LEVELS, PLUS IT HAS PLENTY OF GOOD FATS TO KEEP THEM FULL AND SATISFIED. }

Contributor: Lindy Cook

{ INGREDIENTS }

1½ cups blueberries or mixed berries

2 med. ripe bananas

6 organic eggs

6 pitted dates

1/2 cup coconut flour

1/4 cup organic coconut oil

1/4 cup chia seeds

2 tsp gluten-free baking powder

2 tsp natural vanilla essence

OPTIONAL

1 tbsp rice malt syrup/organic honey/maple syrup

{ METHOD }

Preheat oven to 170°C. Combine bananas, eggs, dates, coconut oil, vanilla essence and extra sweetener if using in food processor and blend until creamy. Add the coconut flour and chia seeds and slowly blend. Gently stir through berries. Allow to sit for 15 minutes as the chia seeds expand. Lightly butter muffin tin tray then spoon in batter. Bake for 20 minutes or until cooked through. Keeps in the fridge for up to 1 week.

{ TIPS } If you would like to make these muffins a little more of an indulgent treat you can top it with some delicious chocolate fudge icing. Blend 1/2 cup macadamia nuts with 1 tbsp organic coconut oil,, 1 tbsp rice syrup/organic honey/maple syrup and 1 tbsp raw cacao.