These muffins are great when you realise it is already 2 o’clock and you don’t have anything to feed hungry mouths when you pick them up from school. We always have the ingredients in the house and they take only a few minutes to put together- depending on how many little hands you have helping you. They work well with whatever fruit is looking a bit past it in the fruit bowl- our favourites are apples and pears in autumn (I add a little cinnamon to the mixture if doing this combo) and fresh raspberries in summer. They also happen to be dairy and gluten free and not loaded with sugar.

2 large ripe bananas
2 eggs
1/3 cup almond butter
3 tbsp maple syrup
1 tsp baking powder
1/4 tsp salt
1 cup desiccated coconut
1 cup of fruit cut into small pieces

Simply mash the bananas in a large bowl. Add the eggs, almond butter, maple syrup, baking powder, salt and coconut, mixing as you go. Lastly, prepare the fruit- peel core and cube the apple/pear, stone the peaches/plums, or simply measure a cup of berries and fold into the mixture. Cook for half an hour at 180C and dust with freeze-dried berries if you want to add a little colour. Enjoy with a cup of coffee as you listen to stories from the day at school.