Blueberry & coconut bites
Looking for some quick and easy snacks that will fit perfectly into both yours and your kids lunchbox? These three treats are perfect!
1 medium, mashed
Coconut Milk, Canned
Egg, whole, raw
1 medium, raw
½ teaspoons, level
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a 12-hole muffin tin with cooking spray.
- In a large bowl, whisk the banana, coconut milk, egg, maple syrup and lime zest until combined. Add the porridge oats and baking powder, and continue to whisk until combined.
- Finally, fold in the blueberries. Spoon the mixture into the prepared tin, filling three-quarters of the way up. Scatter over the coconut flakes. Bake for 25-27 minutes, or until set and the coconut is golden. Cool in the tin for 5 minutes, then cool further on a cooling rack.
Eat warm or cold. You can also freeze them, bagged up, for up to 3 months.