Yum : Breakfast Muffins

Since discovering these fantastic breakfast muffins through my friend Anna, we haven’t looked back.  I make a couple of batches every week and they quickly disappear – Poppy and James just love them.  Give them a whirl – they are delicious and sugar free, dairy free, gluten free and grain free!

Chocolate Breakfast Muffins

• 3 smallish very ripe bananas or 2 apples and a pear (peeled)
• 1/4 avocado (optional – anywhere from a tablespoon to 1/2 an avo works. It adds in some more good fats and changes the texture slightly.)
• 1/2 cup coconut flour
• 1/2 cup raw cacao
• 1 tablespoon acai berry blend or you could use C-berry blast for immune boosting power and a milder flavour.
• 6 free range eggs (room temperature)
• 1/2 cup coconut oil melted (or melted butter)
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons vanilla bean paste (or 2 teaspoons vanilla extract)
• Fresh or frozen raspberries

Method

• Add all ingredients into a Thermomix except for the raspberries and mix until well combined with no lumps
• Spoon into muffin tray (to make 12 large muffins)
• Pop a few raspberries into each muffin
• Bake at 160°c for 20 – 25 mins until they are firm to the touch.  Be careful not to let them burn.