BANANA AND COCONUT TEFF MUFFINS
1 ½ cups almond meal
3 large bananas, mashed
¾ cup teff flour
2 tsp baking powder
1 tsp vanilla powder
1 cup almond milk
2 tbsp rice malt syrup (or other liquid sweetner)
1 tsp ground cinnamon
½ cup granulated stevia
2 tbsp coconut flakes
Preheat oven to 160°c.
Mash the bananas, then add milk and liquid sweetner and mix until smooth.
In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.
Add the wet ingredientsto the dry mix and whisk until a smooth batter forms.
Spoon into a 12 hole muffin tray.
Top each muffin with some coconut flakes and bake for approximatly 30 minutes until a skewer comes out clean.
Cool on a wire rack and store in an airtight container for up to 4 days.
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