Serves: 10 | Prep time: 15 mins | Cook time: 30 minutes

Ingredients

• 2 Bananas
• 2 Zucchinis
• 1 Apple
• 250g Wholemeal self-raising flour
• 1/4 cup Olive oil
• 1/4 cup Rice malt syrup, pureed dates or honey (optional)
• Teaspoon cinnamon
• 1/2 Punnet strawberries, sliced
• Shredded coconut, 1/2 cup

Method

1. Pre-heat oven to 170 degrees Celsius.
2. Line muffin tray with paper cases or spray muffin tray with olive oil.
3. Grate the zucchinis and apples. Use a tea towel to squeeze out any excess juice.
4. Using a fork, mash the bananas. 
5. In a bowl sift the flour. Then add the rice malt syrup,cinnamon, apple and zucchini and stir to combine. 
6. Add the bananas and mix together. (Note: be careful not to over stir the mixture). 
7. Stir in the oil until the mixture forms together. (Note: add water if required).
8. Spoon the mixture into cases and press a slice of strawberry onto the top of each muffin. Then top with a sprinkle of shredded coconut.
9. Bake for 20-30 minutes or until lightly browned. 

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