Grain free, Dairy Free, Nut Free , Egg Free
Wet:
2 ripe bananas
1 cup coconut milk
2 Tbs coconut oil – melted
3 Tbs rice Malt Syrup
Dry:
1 cup besan flour
½ cup buckwheat flour
¼ cup chia seeds
1 tsp baking powder
1 tsp ground cinnamon
In a blender or food processer place first 4 ingredients and blend until smooth. In a large bowl mix together all the dry ingredients. Then add wet to dry and mix until combined.
Line a muffin tin with cake liners, or grease with coconut oil – spoon in mix, then bake in a moderate oven ( 160 degrees) for about 30-40 mins – depending on how big your muffins are.
• Optional – stir through some raw cacao nibs for chocolate crunch, or a handful of desiccated coconut
• Add in 2 Tbs of raw cacao powder for banana/ chocolate flavour, you might need to add in another ¼ cup coconut milk if looks to dry.
