Gluten Free Breakfast Muffins

Breakfast muffins

These are delicious muffins that are perfect for a snack or for breakfast. The combination of figs and cranberries makes them both rich and sweet.

Ingredients

  • 2-3 ripe bananas
  • 2 eggs
  • 1 Tbsp ghee
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • seeds of half a vanilla bean
  • 1/2 Tbsp grated (desiccated) coconut
  • 1/2 cup sifted coconut flour
  • 5 dried figs, chopped into pieces
  • handful of chopped cashew nuts
  • handful frozen or dried cranberries

Directions

  1. Pre-warm the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Mash the bananas in a bowl.
  3. Add eggs and ghee and mix well.
  4. Add cinnamon, baking soda, salt and vanilla. Mix
  5. Add grated coconut, mix.
  6. Add coconut flour and mix well
  7. Add the figs and cashews and stir through. 
  8. Half fill the muffin cups with batter, and add some cranberries before filling the cups
  9. Sprinkle with a little coconut on top for garnishing
  10. Cook at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes

Music to go with it…
Listen on Spotify: Beck – Morning Phase

 

 

 

 

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