Banana Muffins



2 cups almond meal

60g tapioca flour

1 1/2 tsp bicarb soda

1/4 tsp sea salt

1/2 cup honey

3 tbsps coconut oil (room temp)

1 1/2 tsp vanilla essence

3 large eggs (room temp)

1/2 cup almond milk

4 ripe bananas (3 mashed, 1 cut into slices)


Preheat oven to 180 deg celcius

Line a muffin tray with 12 paper liners

Mix all dry ingredients into a bowl and using a small whisk or a fork mix well, breaking up any clumps.

In a separate bowl beat together the coconut oil and the honey until creamy 2-4 minutes (best results with electric mixer).  Add the vanilla and eggs and  beat again for another 2 minutes.

Add the dry ingredients to the wet ingredients adding the almond milk and 3 mashed bananas mixing through slowly using a wooden spoon until just combined.

Scoop mixture into lined patty pans and add a slice of banana to the top of each muffin.

Bake for approximately 25 minutes, check with a skewer in the centre before removing from oven.

Cool muffins on a wire rack and store when cold in an airtight container up to 5 days in the fridge, or freeze for up to 3 months.