Place the banana and apple into a food processor and let it run until it’s completely pureed and smooth.

Whip the sunflower seed butter for 2 minutes with a whisk attachment in your mixer.

Pour the apple banana puree into the mixer and whip until all is combined. Then add in the remaining ingredients.

Plug in your waffle iron and preheat it. Melt coconut oil, gee, butter, or just use vegetable oil to grease it. I used coconut oil with a basting brush to add mine.

Each waffle should take 2/3 – 3/4 cup of batter. Cook until dark and slightly crispy on the edges. These are not as good when floppy or soft. You want them crisp.

Top with butter, syrup, and fresh fruit and dig in!

To save for later, I’ve placed mine into the freezer, layered between wax paper, and then just popped them into the toaster like any other frozen waffle.