These gluten-free apple banana muffins are super healthy, naturally sweetened with fruit, and contain no refined sugar. They have no fat or eggs added and can be made dairy-free for vegans.
Mini-muffin trays are perfect for little people’s lunchboxes. This recipe yields a minimum of 24 mini-muffins, so I freeze most of them and pop them under the grill to thaw and refresh.
- 2 cups gluten-free flour
- 1½ tsp baking powder (if using plain flour)
- 1 tsp ground cinnamon
- ½ cup coconut sugar
- ½ teaspoon salt
- 2 large bananas, mashed
- 2 apples (remove peel and core and grate)
- 280 ml milk (dairy or non-dairy alternative e.g. rice milk)
- 1 tablespoon grated orange zest
- 1 tsp vanilla extract
- Preheat oven to 180 °C.
- Grease mini-muffin tin or insert paper muffin cups.
- Add dry ingredients in a large bowl.
- Then add the wet ingredients and stir until just mixed.
- Spoon mixture into muffin tin and bake until centre springs back when pressed and skewer comes out clean (around 15 -20 mins).
- Store in an airtight container and keep in fridge, or freeze.
For extra sweetness, replace half of one banana with a handful of dates chopped into small pieces in a food processor.