Pineapple Upside Down Muffins
Ingredients
2 Bananas, mashed
157 g Apple pure
1 Whole egg
2 Egg whites
75 g Natvia
40 g Coconut oil, melted
160 g Gluten-free rolled oats, blended into flour
1 tablespoon Cinnamon
300 mls Coconut milk
0.75 cup Natvia
1 teaspoon vanilla extract
0 Coconut oil spray
156 g Fresh pineapple, chopped.
Method
- Preheat over to 180C
- Spray a pot with coconut oil, add coconut milk, natvia sweetener, coconut sugar and vanilla extract. Cook on high for 15 minutes, then let it cool.
- In a bowl, add all wet ingredients and Natvia. Mix together and slowly incorporate the oat flour.
- Add caramel to a muffin pan, then the chopped pineapple and lastly the batter. Cook for 30 minutes and let cool before removing muffins from pan.
