|8||eggs — large|
|4||bananas — chopped|
|125 ml||fresh chillies — 573|
|125 ml||muscovado sugar|
|5 ml||Robertson's baking powder|
|5 ml||vanilla — essence|
|salt — pinch|
|250 ml||coconut flour|
|60 ml||chia seeds|
|500 ml||mixed berries — frozen|
Pre heat the oven to 180°C. Line a muffin tin with 12 cupcake papers.
Place the eggs, bananas, olive oil, Muscovado sugar, baking powder, vanilla and salt in a food processor. Puree until smooth.
Stir in the coconut flour, chia seeds and berries. Spoon the mixture into the lined muffin tin.
Bake for 20 minutes until golden. Allow it to cool in the tin for 5 minutes before transferring to a cooling rack.
The muffins do become slightly brown the following day due to added bananas but this does not affect the taste.
Use an ice cream scoop to spoon the batter into the lined muffin tray. This allows you to easily spoon out even portions without any mess.
Recipe reprinted with permission of Illanique van Aswegen.