This creation came about after my 2yr olds added a VERY ripe mango to our shopping trolley without me noticing.

Anyway they did me a favour because these are delicious!!

  • Grain free
  • Gluten free
  • Kid approved
  • No refined sugar

Ingredients

  • 2 mashed bananas
  • 1/2 ripe mango (50g), mashed
  • 45g dried berries – I used cranberries/sultanas
  • 20g desiccated coconut
  • The beans from 1/2 vanilla pod
  • 2 beaten eggs
  • 20ml melted coconut oil
  • 100g ground almonds
  • 2 tsp baking powder
  • 25g coconut flour

Method

Makes 10 muffins or 16 (5x4cm) slices.

  1. Preheat oven to 170C (no hotter as the smoke point of Virgin coconut oil is around 177C)
  2. Combine the ingredients in the order they are written in the ingredients list. So start by adding the bananas then end with the coconut flour.
  3. Mix until well combined
  4. Place either in muffin cases or in a lined brownie tin (sprinkle the top with more desiccated coconut if you like) and bake for 30 minutes for muffins, or 45 minutes for a tray bake.
  5. When they are golden and firm to touch allow to completely cool, especially if you have made the tray bake, before slicing it.
  6. This keeps best if stored in an air-tight container in the fridge and will last a good 5-7 days. You could also freeze it if you like.