Banana, mango and coconut muffins


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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

Ingredients

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

2 eggs

Method

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.

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