Banana rhubarb muffins


Makes 12

These allergy-friendly muffins are free from eggs, gluten, dairy nuts and refined sugars


  • 230g brown rice flour
  • 70g chickpea/fava flour
  • 100g coconut sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 ripe bananas, mashed
  • 180ml almond milk
  • 120ml maple syrup
  • 2 tbsp apple sauce
  • 2 tbsp coconut oil, melted
  • 1 tbsp ground flax seed
  • 1 tsp vanilla
  • 1 rhubarb stalk, chopped, tossed with a squeeze of lemon juice
  • 2 peaches, pitted and chopped


  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper liners. Combine the first eight ingredients in a small bowl.
  2. Whisk together the remaining ingredients, aside from the rhubarb and peach, in a large bowl. Fold in the dry ingredients until just combined.
  3. Stir in the rhubarb and peaches.
  4. Scoop the batter into the muffin cups and bake for 25 minutes until risen and golden brown.


Per serving: 247 kcals, 7.2g fat (5.4g saturated), 44g carbs, 22.7g sugars, 3.7g protein, 3.1g fibre, 0.308g sodium



Please enter your comment!
Please enter your name here