Banana and Coconut Muffins

Time: 45 minutes (15 minutes hands-on + 30 minutes cooking)

Makes: 12 muffins



4 ripe bananas, 3 mashed and 1 sliced into rounds
3 eggs, whisked
½ cup honey, melted
¼ cup extra virgin olive oil 
¼ cup skim milk
1 tsp vanilla
1 cup buckwheat flour
1 cup teff flour
½ cup desiccated coconut
1 tsp cinnamon
Pinch of salt


1. Preheat oven to 180 degrees Celsius and line a muffin tray with 12 muffin cases. Spray lightly with cooking oil.

2. Combine mashed bananas, eggs, honey, oil, milk and vanilla in a large mixing bowl and stir to combine. Fold through flour, coconut, cinnamon and salt.

3. Divide the mixture into muffin cases, top each with a slice of banana and bake for 30 minutes, or until cooked through.

Treats, Gluten freeMelissa Meier