GF YOGHURT & BANANA MUFFINS GF | RSF – Can be DF OvenMuffin trayBowlsWhiskSpatula 3/4 cup yoghurt (dairy or coconut) 1  ripe spotty banana 2 eggs 1/2 cup almond meal 1/2 cup  cassava flour 1/3 cup chickpea (besan) flour 3 tbsp coconut oil 1/2 tbsp bi carb soda1 tbsp baking powder 1/2 tsp vanilla extract 2 tbsp honey or maple syrup (omit honey under 12 months) Preheat the oven to 170 degrees Take out a large bowl and mash in the ripe banana Crack the eggs into the bowl with the banana and whisk well. Mix in the yoghurt and vanilla – stir well to combine Melt the coconut oil and honey or maple syrup together over a low heat and pour slowly into the wet ingredients, stirring as you pour Add the chickpea flour, almond meal, cassava flour, baking powder and bi carb soda into the wet ingredients and mix to combineSpoon the batter into a muffin tray lined with muffin papers and bake for 12-15 minutes until cooked within  Able to be frozen: yesAge Appropriate: 3 meals+ – When tolerating all the allergens (contains egg, tree nuts, dairy) Recipe for Boob to Food by Jane Houston  Breakfast, DessertAmerican