|Prep Time||15 minutes|
|Total Time||1 hour|
|Serves||6 large or 12 small|
4 ripe bananas
2 tbsp ground chia seeds*
4 tbsp water
1 tbsp chia seeds
60g (½ cup) coconut flour
35g (¼ cup) rice flour
25g (¼ cup) almond meal
30g (⅓ cup) shredded coconut
2 tsp vanilla extract
1 tsp raw cacao
1 tsp baking soda
100g coconut oil
170g (½ cup) honey
130g (1 cup) raspberries
Preheat oven to 170°C and 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 a fork to combine thoroughly.
Melt coconut oil and honey together in a small pan, on a low heat. Add to mixture and stir well.
Fold in raspberries, reserving a few for the tops of the muffins. Divide mixture equally among holes of 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 and place on a rack to fully cool.
*use a pestle and mortar to process chia seeds to a flour consistency.