I am cleaning out my studio today. Not my favourite job, but I need some space so I can start doing the layout for my colouring book (tiny bit excited that it’s almost finished).
After working all morning, I need a break, so I’m eating a very yummy muffin, with my favourite T2, French Earl Grey.
Gluten, dairy, nut, and soy free. Contains egg. Serves 12
1 mango (very ripe)
3 ripe bananas
1/2 cup of shredded coconut
1/2 cup of coconut flour
2 tablespoons of white chia seeds
3 tablespoons of coconut oil
1 1/2 cups of gluten free self raising flour
1 teaspoon of baking powder
Preheat oven to 180 degrees
puree bananas, mango and eggs. Stir in chia seeds, and melted coconut oil.
Combine flour, coconut flour, shredded coconut and baking powder. Make a well in the centre.
Pour wet ingredients into dry, and gently combine.
Pour into greased muffin tin.
Bake for 25 minutes.