Gluten Free Muffins

Makes 12 muffins

3 tablespoons grape seed or macadamia nut oil 1/4 cup honey or agave
2 organic / free range eggs
2 medium sized ripe bananas, smashed
2 teaspoons baking  powder
3 cups almond meal
½  cup walnuts or preservative free dried apricots
½  cup chopped fresh Mejool dates

Preheat oven to 170 C.
Combine oil, honey, eggs and banana.
Add baking poweder and almond meal then mix well.

Now this is your base mix – so to this you can virtually add what ever dried fruit or nut you like. So I’ve added walnuts because they taste delicious and are high in omega 3, plus some lovely soft fresh dates.

Spoon into prepared muffin cups and bake for 35 minutes until cooked through.  Enjoy.

(c) Teresa Cutter - the healthy chef