Apple, banana and peanut butter Muffinsmakes 18Topping
butter or coconut oil if you are dairy intolerant
1 1/3 cup
zested, just keep the zest
1 cup coconut milk or buttermilk
2 1/2 cups
2 1/2 tsp
1 3/4 cups
fruit, I used a grated green apple and a mashed banana
Put the oven on 200 degrees Celsius.
Line a muffin tray with cupcake cups.
Mix the dry ingredients, flour, salt, baking powder, baking soda.
In another bowl mix the wet ingredients, oil, brown sugar, zest, egg, coconut milk, fruit.
Mix the two together, wet and dry.
Spoon into the muffin cups, place a dollop of the topping on each muffin and bake for 15 minutes on 200 then turn it down to 170 degrees Celsius for 8 minutes. They ready when spongy and bounce back on top.
They freeze well.Recipe and picture copyright by Tamsyn Wells
In the hustle and bustle and eat fest of the festive season I’m finding that my bananas are ripening faster than we can eat them and I have been making banana bread once a week since the start of December
Part two of the natural, home-made cycle food challenge, after my muffins , which were delicious but a bit too crumbly to eat while on the move, the girls who all got one ended up saving them for Chapman's Peak as a treat