Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor
An easy to cook loaf that’s ideal for school lunches or picnics. Freeze slices for a quick healthier snack.
- Preheat oven to 180°C.
- In a large bowl, thoroughly combine sugar, eggs and grated lemon zest. Mix in oil, flour, almond meal, bi-carbonate soda and salt until smooth.
- Stir in grated carrots, mashed banana, sultanas and prunes.
- Pour mixture into the prepared tin. If you wish, before placing in the oven, decorate the top of the loaf with 4 or 5 thin slices of banana. Bake in preheated oven for about 1 hour.
- Remove from oven and cool in the tin for about 10 minutes. Turn out onto a wire rack to cool.