The boys are all back at school now after the long summer holidays so I am back to baking for the lunch boxes.
These are gluten and dairy free and I just top them off with a little brown sugar and cinnamon.
Makes 12 muffins.
3 large bananas
100g buckwheat flour
50g desiccated coconut
60g tapioca/arrowroot flour
1 teaspoon gluten free baking powder
1 teaspoon bicarbonate of soda
75g icing sugar
100mls sunflower oil
50g brown sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 180degrees Centigrade. Line a 12 hole muffin tin with paper cases.
Combine the brown sugar and cinnamon in a small bowl, set aside.
In a food processor, process the bananas and eggs.
Add the buckwheat, tapioca, coconut, baking powder, bicarb, icing sugar and oil, process again.
Pour the batter into the prepared paper cases, around 2/3 full.
Top with the brown sugar mix.
Bake for 18-20 mins, allow to cool on a wire rack.