Apple Banana Muffins

Preheat oven to 350 degrees.

Using a large bowl, combine the flour, baking powder, baking soda, ground ginger and monk fruit sweetener.

In a separate bowl, peel and mash the bananas with a fork, then add the grated apple and mix together.

Whisk the egg separately in a small bowl and add to the banana and apple mixture. Add the melted coconut oil and vanilla extract and stir well.

Add the apple and banana mixture to the flour bowl, folding ingredients together until just combined. DO NOT over stir!

In a metal muffin tin, line with paper liners and spray lightly with cooking spray. Fill each tin with the batter until they are about 2/3 full.

Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool for 5-10 minutes.

Store in an airtight container for 3-4 days, or freeze for up to 2 months.