Makes 12
adjust servings:

Tick the ingredients you need to add your shopping list.

  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.

Nutrition Facts

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

Gluten-freeKids bakingLunchboxDairy-freeSnacksFreezer-friendlyPicnicVeganSweet thingsMuffinsSpecial OccasionsKidsAfternoon teaVeganFruit dessertsBakingMake it HealthyVegetarian

Popular in Gluten-free

No-churn salted caramel ice cream by Siúcra