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PINEAPPLE UPSIDE DOWN MUFFINS
Metric | Imperial Measurement Conversions

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.

Batter:

2 Bananas, mashed

157g Apple pure

1 Whole egg

2 Egg whites

75g Natvia

40g Coconut oil, melted

160g Gluten-free rolled oats, blended into flour

1 tbs Cinnamon

Caramel:

300ml Coconut milk

3/4 Cup Natvia

1 Tsp vanilla extract

Coconut oil spray

156g Fresh pineapple, chopped.

METHOD

  1. Preheat over to 180C
  2. 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.
  3. In a bowl, add all wet ingredients and Natvia. Mix together and slowly incorporate the oat flour.
  4. 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.

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