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Mulberry Matcha, Yuzu and Banana Muffins (Vegan, Gluten-free)

6 muffins


1/2 cup Almond Meal

1/2 cup Rice Flour

1/2 cup Raw Caster Sugar

1 teaspoon Bicarbonate Soda

1 cup Mushed Ripe Banana (2 medium sized bananas)

4 Tablespoons Soy Milk


1. Preheat oven to 170-180 degrees. Line a muffin tray with paper muffin cases.

2. Stir all of the dry ingredients in a bowl. Combine all of the wet ingredients in another bowl.

3. Put the wet ingredients into a bowl of the dry ingredients and stir until well combined.

4. Pour the mixture into prepared muffin cups.

5. Bake in the preheated oven for 20-30 minutes, until firm to the touch and a skewer inserted in the middle comes out clean.

6. Leave the muffins in the tin for a few minutes and transfer to a wire rack to cool completely.


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