Mmmm don’t you just love a great tasting, easy muffin recipe? Yes I know you’re thinking how can anyone be “excited about a muffin recipe”?!? In a busy home nourishing food that is versatile and time efficient to prepare is key! These make a great plate for anything from morning tea, lunch box, breakfast or a snack on the go. This recipe ticks (nearly) all the boxes …. can be enjoyed fresh or frozen and thawed for convenience. gluten free grain free dairy free refined sugar free ….. and can be enjoyed fresh or frozen/thawed for convenience. Most importantly they are healthy, nutritious, light textured and delicious! Ingredients 1 1/2 cup of green banana flour – Natural Evolution Ultimate Baking Flour 1 1/4 teaspoons of bi-carbonate soda 1/4 cup honey 1 cup coconut milk 95 gr coconut oil 2 eggs (lightly whisked) 1 teaspoon of cinnamon 1 teaspoon of ground ginger 125 gr fresh (or frozen) blueberries Method 1. Preheat oven to 150C. Prepare tins with muffin papers or grease with oil/dust with flour. 2. In TM, food processor or bowl combine green banana flour, bi-carbonate soda, honey, milk, oil, eggs, cinnamon and ginger. Mix until well combined, mixture will become slightly lighter in colour. 3. Food processor and bowl mixers gentle fold blueberries through mixture until even. TM users use backspin speed 3 for around 20 seconds or until evenly distributed. 4. Pour into tin/papers and bake in oven for 25 minutes or until skewer inserted in the center comes out clean. 5. Enjoy!