Gluten-free Banana Muffins with Cinnamon and Ginger

Anyone for afternoon tea? 

We love bananas at our place and always buy in bulk when we can.

Last week my hubby grabbed a 10kg box and of course, they all got ripe at once!

So I've been baking over the past few days and the rest are peeled and stashed in the freezer ready for smoothies or homemade ice cream.

And just FYI the same essential oils in this recipe whizzed up with frozen bananas and some coconut cream makes the most DIVINE ice cream!

GLUTEN FREE BANANA MUFFINS

with Cinnamon and Ginger essential oils

4 very ripe bananas (mine weighed 320g peeled)
2 large eggs
3 tbs liquid coconut oil
2 tbs coconut sugar
1 ts vanilla extract
1 cup gluten-free self-raising flour
1 drop Cinnamon Bark essential oil
2 drops Ginger essential oil

Preheat the oven to 160 degrees fan-forced.

Line a 12 cup muffin tray with paper liners or lay out some silicone muffin cases on a baking tray.

In a blender or Thermomix beat together the bananas, eggs, coconut sugar, coconut oil, vanilla and essential oils until smooth.

Fold through the flour until just combined.

Spoon mixture into prepared tin and bake for 15-18 minutes or until cooked through (the top will spring back when pressed lightly with your finger).

Cool on a wire rack. Makes 12-15. Great frozen for lunchboxes.

There are an incredible 37 doTERRA essential oils that can be used to flavour your food. I've used Cinnamon and Ginger here but the only limit is your imagination!

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)