These gluten-free and delicious muffins are rich in fruit, also suitable as a snack even for children who do not eat a lot of fruit and perfect for a diet breakfast: they also contain very little cereal flour.

Those with a sweet tooth can even eat two for breakfast: they are low in fat, no butter, balanced and with a low glycemic index despite the bananas that are part of the recipe.
This is because they have no sugar. Finally, they are balanced in macronutrients and rich in fiber, vitamins and minerals.

Let’s see how to make tropical-flavored gluten-free muffins.

MUFFIN WITHOUT GLUTEN AND WITHOUT SUGAR TROPICAL FLAVOR

For about 14 muffins

• 4 tablespoons coconut oil (or alternatively seed oil or sweet olive oil or margarine)
• 220 grams of pineapple slices in natural juice, drained
• 2 medium bananas (220 grams)
• 100 grams of apple puree (Melinda type)
• 100 grams of grated coconut flour minus a generous tablespoon
• 2 medium eggs
• 80 grams of gluten-free oat flour or buckwheat or brown rice flour
• 60 grams of potato starch
• a pinch of salt
• a teaspoon of ginger or cinnamon powder
• grated zest of half a lemon
• half a sachet of vanilla baking powder.

Method.
Preheat the oven to 175 degrees.
Mix the chosen flour with the starch, grated zest, salt, baking powder, coconut flour and spices.
In another bowl, mix the diced pineapple, mashed bananas, apple puree. Add the two eggs and coconut oil melted in a double boiler to the mixture and mix well. Gradually add the flour mix. Once you have a homogeneous mixture, fill 14 muffin tins two-thirds full. Place the gluten-free muffins in the oven and cook them for twenty minutes. Sprinkle them with the grated coconut spoon.

Calories per muffin: 150 calories.

Ideas for breakfast. 
A gluten-free muffin, 200 ml of skimmed milk with coffee and stevia: 220 calories
Two muffins plus a coffee or tea with stevia: 300 calories
A gluten-free muffin, 170 grams of fage 0% yogurt with a teaspoon of honey, coffee or tea with stevia: 285 calories