Makes 12
230g brown rice flour
70g chickpea 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 flaxseed
1 tsp vanilla
1 rhubarb stalk, chopped, tossed with a squeeze of lemon juice
2 peaches, pitted and chopped
230g brown rice flour
70g chickpea 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 flaxseed
1 tsp vanilla
1 rhubarb stalk, chopped, tossed with a squeeze of lemon juice
2 peaches, pitted and chopped
- 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.
- Whisk together the remaining ingredients, aside from the rhubarb and peach, in a large bowl. Fold in the dry ingredients until just combined.
- Stir in the rhubarb and peaches.
- 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