muffin anyone?

guess what?
my sister ( who is also my lovely Camelia Sisters co- founder ) is in town. YIPPEE! :)
really, her arrival is my best excuse this week for stopping to have cake, or in this particular instance- a muffin!
(usual excuses range from 'too many eggs, so i had to bake a cake' to 'it is what Marie Antoinette would've wanted!' )
this batch of muffins were an experimental recipe that i whipped up today. i'm hoping that they'll have a 4-5 day 'shelf life' as i've substituted butter for olive oil & they are milk free.

Banana & Peach Gluten Free Muffins

1 mashed Banana

1/2 cup of chopped fresh Peach

1 cup of Coconut

1/4 cup of Olive Oil

1/2 cup Brown Sugar

1/2 cup of Caster Sugar

2 Eggs

1 tsp Maple Syrup

1 tsp Vanilla Essence

1 cup of Gluten Free Plain Flour

1 tsp of Baking Powder

1. chuck everything into a bowl. grab a fork & mix mix mix

2. once everything is mixed, spoon batter into an oven tray

*TOP TIP: ditch your metal tray & embrace silicone. silicone muffin trays are tops! 

3. bake @ 180 degrees for 30ishmins. Prod with a skewer just to be certain they are cooked through

4. leave to cool in the tray for a bit, before swiftly & almost effortlessly plopping each little muffin onto a wire rack!

this recipe makes 10.

they are super tasty on there own, but i intend to cover them in cream cheese icing tomorrow for the 'official tasting'!