makes
8
prep
10 minutes
cook
25 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1⅛ cup (blanched) almond meal
- ⅓ cup gluten-free self-raising flour
- 1 fresh peach, diced
- ⅓ cup mashed banana
- 1 tbsp rice malt syrup
- ½ tbsp apple cider vinegar
Instructions
Preheat oven to 200ºC (180ºC fan-forced).
Grease muffin pan with a little coconut oil or line with patty cases.
In a large bowl mix together almond meal, flour and diced peach until peach pieces are coated with the mixture.
In another bowl (or measuring jug) mix wet ingredients with ½ cup water until well combined.
Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated. Do not over-mix or muffins will lose their fluffiness.
Spoon batter into prepared muffin pan.
Bake in the oven for about 25 minutes, or until tops start to turn golden. Remove from oven and cool on a wire rack.
Recipe from by Martyna Angell, with photographs by Martyna Angell (, $15, eBook).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
