Description

These delicious muffin cups are a wholesome, gluten-free, dairy-free, and no sugar added treat perfect for breakfast or a snack. Packed with super ripe bananas, tropical Zespri SunGold Kiwifruit, pineapple, and nutritious oats, these muffins are moist, flavorful, and naturally sweetened. They are easy to prepare and bake quickly, making them a healthy option for the whole family.

Ingredients

Dry Ingredients

2 1/2 cups gluten free oats
1/2 cup unsweetened shredded coconut
1/2 cup cashews, finely chopped
1 tsp baking powder
1/2 tsp ginger
1/2 tsp salt

Wet Ingredients

2 super ripe bananas, smashed
1 cup lite coconut milk
1 egg
2 egg whites
2 tsp vanilla extract
3 tbsp coconut oil, melted and cooled
2 large Zespri SunGold Kiwifruit, finely diced
1 cup pineapple, finely diced

Topping

1 large Zespri SunGold Kiwifruit, thinly sliced

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Instructions

Preheat Oven: Preheat your oven to 375°F to ensure it reaches the right temperature while you prepare the batter.
Mix Dry Ingredients: In a large bowl, combine gluten free oats, shredded coconut, finely chopped cashews, baking powder, ginger, and salt. Stir well to evenly distribute all the dry ingredients.
Mix Wet Ingredients: In a separate bowl, blend the smashed bananas, lite coconut milk, whole egg, egg whites, vanilla extract, melted and cooled coconut oil, diced Zespri SunGold Kiwifruit, and finely diced pineapple until well combined.
Combine Batter and Rest: Pour the wet ingredients into the dry ingredients bowl and mix gently until just combined. Let the batter rest for 10 minutes to allow the oats to absorb moisture, improving texture.
Prepare Muffin Tins: Spray 24 regular-sized muffin tins with non-stick cooking spray or use silicone muffin tins to prevent sticking.
Fill Muffin Tins: Divide the batter evenly between the prepared muffin tins. Smooth the tops and place a thin slice of Zespri SunGold Kiwifruit on each muffin as a decorative and flavorful topping.
Bake: Bake in the preheated oven for 25 minutes or until the edges turn a very light golden brown. The muffins should be set and spring back when gently pressed.
Cool: Remove muffins from the oven and allow them to cool on a wire rack for at least 30 minutes before carefully taking them out of the tins to prevent breakage.
Serve or Store: Enjoy the muffins immediately or freeze them in a freezer bag. Thaw overnight in the fridge or heat in the microwave for 20 seconds to enjoy warm.

Notes

The ripe bananas naturally sweeten the muffins without the need for added sugar.
Using gluten free oats ensures this recipe is safe for those with gluten intolerance.
Silicone muffin tins are recommended for easy removal, especially when muffins are fresh and warm.
Resting the batter for 10 minutes helps the oats soften and improves the texture of the muffins.
These muffins freeze well and can be warmed quickly for a convenient snack.