Almond and peach muffins

These are the type of muffins I would recommend having for breakfast. They have an inherent sweetness about them from the almond meal and banana. Other fruit such as pears, nectarines, apple or strawberries would work well here, too.

• makes

  8

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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 Wholesome Cook by Martyna Angell, with photographs by Martyna Angell (Guilt-free Desserts, $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.