| Prep Time | 15 minutes |
| Total Time | 1 hour |
| Serves | 6 large or 12 small |
Ingredients
Oil, to grease muffin tray
4 ripe bananas
2 eggs
2 tbsp ground chia seeds*
4 tbsp water
1 tbsp chia seeds
1/2 cup coconut flour
1/4 cup rice flour
1/4 cup almond meal
1/3 cup shredded coconut
2 tsp vanilla extract
1 tsp raw cacao
1 tsp baking soda
100g coconut oil
1/2 cup honey
1 cup raspberries
4 ripe bananas
2 eggs
2 tbsp ground chia seeds*
4 tbsp water
1 tbsp chia seeds
1/2 cup coconut flour
1/4 cup rice flour
1/4 cup almond meal
1/3 cup shredded coconut
2 tsp vanilla extract
1 tsp raw cacao
1 tsp baking soda
100g coconut oil
1/2 cup honey
1 cup raspberries
Method
Preheat oven to 170 degrees, lightly grease a muffin tray with oil.
Mash bananas in a bowl. Add eggs, ground chia and water, whisk briskly until smooth.
Add in all other ingredients except coconut oil and honey, use fork to stir thoroughly.
Melt coconut oil and honey together on a low heat. Add to mixture, stir well.
Fold in raspberries, reserving a few for the top of muffins. Pour mixture into muffin tray.
Top with a few reserved raspberries.
Bake for 45 minutes (pushing the top to test for a nice firmness).
Leave for a few minutes, then remove from tin with a butter knife to cool on a rack.
*use a spice grinder to process chia seeds to a flour consistency.
