Banana Pineapple Muffins

  • Crumbly, lightly sweet muffins.
  • Ideal for breakfast.
  • No cane sugar, dairy-free.
  • Naturally contain no gluten.
  • Makes around 12 muffins.

Other Ingredients

  • 2 Large Eggs
  • 140g of Mashed Banana (this was about 1½ medium bananas)

Method

  1. Pre-heat the oven to 160°c Fan/ 180°c / Gas Mark 4. Fill a deep bun tin with paper cases.
  2. Remove the stones from the Medjool dates and squash into a paste with the back of a fork or whizz in a blender.
  3. Grind the pecan nuts in a coffee grinder or food processor. Otherwise just finely chop.
  4. Cream the coconut butter, the mashed dates and coconut sugar. Stir in the mashed banana and the vanilla paste.
  5. In another large mixing bowl add the buckwheat flour, rice flour, tapioca flour, potato flour, bicarbonate of soda, baking powder and a pinch of salt. Mix together.
  6. Toss the candied orange peel in the flour to help prevent the fruit from sinking whilst baking. Now add the butter mix and the 2 eggs. Whisk by hand or preferably with a hand mixer or food processor.
  7. Fold in the crushed pineapple.
  8. Spoon the cake batter into the cake cases. Bake in the centre of the oven for 35-45 minutes or until golden brown and bouncy to the touch.
  9. Allow to cool slightly before serving. Enjoy hot or cold.
  10. Store in an airtight container for up to a week (if they don’t get eaten before!) Perfect as an on-the-go breakfast muffin.