Banana muffins

These were made today for our girl's packed afternoon meal for daycare. She's a bit of a fussy eater and so I try to be creative. These have already proved popular. They can easily be made gluten free by using gluten free oats, and can also be made without added sugar - the palm sugar isn't strictly necessary, but it tastes nice.

INGREDIENTS

A handful almonds
A handful sunflower kernels
2 handfuls rolled oats
1 dl coconut flour
1 tsp baking powder
Cocoa powder to taste
1 tbsp palm sugar
2 eggs
2 very ripe bananas
1,5 dl vanilla quark (I suppose regular quark, cottage cheese or fromage frais could be used instead, with a bit of vanilla essence)

Heat oven to 175 C. Place almonds, sunflower kernels and one handful of the rolled oats in a food processor and grind to flour. Place in a bowl along with the other dry ingredients. Mash the bananas with a fork and add to the dry mixture along with the eggs. Stir together, then add the quark and give it another stir. Distribute in muffin cases and bake for approx. 18 minutes. This recipe made 10 muffins.