Hummingbird Muffins with Coconut Yogurt “Frosting”
- 3 whole 3 whole 3 whole Eggs
- 2 whole 2 whole 2 whole Banana, preferably over-ripe
- 10 whole 10 whole 10 whole Pineapple, rings, dried - Optional for serving
- 1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Maple Syrup
- 1 Tbsp 1 Tbsp 1 Tbsp Organic Coconut Oil, melted and cooled
- 1 Tbsp 1 Tbsp 1 Tbsp Water, luke warm
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour
- 0.5 tsp 0.5 tsp 0.5 tsp ground Cinnamon
- 1 tsp 1 tsp 1 tsp Baking Powder
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 1 pinch 1 pinch 1 pinch Salt
- 0.25 cup 0.25 cup 0.25 cup Coconut Milk Yogurt
- Preheat oven to 175C (350F) - Line a muffin tray with paper cases and set aside.
- Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.
- Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
- Add your chopped pineapple and stir to combine.
- Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.
- Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely - That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note - this will be an extremely difficult task. You have been warned.
- To serve - Top with coconut yogurt, dried pineapple and coconut chips if desired - yum!
These muffins will keep well covered in the fridge for 2-3 days and freeze (un-frosted) for up to 3 months.
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