Banana rhubarb muffins

Banana rhubarb muffins Easy Food
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

  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