These delights are adapted by a recipe from Pinch Of Yum!

They are wheat free, refined sugar free, low GI and super yummy.

Recipe:

3 bananas, peeled and sliced

1 cup organic oats

2 heaped tbs coconut flour

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp Himalayan salt

2 tsp baking powder

1/4 cup organic butter, melted

2 eggs

3 tbs raw honey

2 heaped tbs Greek Yogurt

Topping:

1/4 cup oats

1 tbs organic butter, melted

1 tbs honey

Preheat the grill on a medium heat. Grease 10 muffin cases with butter or coconut oil or use muffin cases.

Place the banana slices under the grill and bake for 10 minutes until the bananas are caramelised (soft and golden brown).

Meanwhile in a food processor or high-speed blender, grind the oats into a rough flour consistency.

Preheat the oven to 200 degrees celsius.

In a large bowl combine the oat flour, coconut flours, salt, spices and baking powder.

In another bowl roughly mash the caramelised banana. Then add the melted butter, honey, yogurt and eggs. Pour the wet ingredients into the dry ingredients and fold through until thoroughly combined.

To make the topping mix the oats, butter and honey together.

Spoon the mixture into the muffin cases so they are around 3/4 full. Top each case with the oat topping and then place the trays into the oven.

Bake for 10-12 minutes or until golden brown on top.

Allow the muffins to cool for 5-10 minutes before taking them out of their cases.

Enjoy!