Gluten Free Apple and Banana Muffins

I was at home and craving a baked good so I checked what we had at home and found some bananas and apples. Decided to make a muffin recipe and here we are! Matt has now been Gluten Free since December 2024 for health reasons and feels sooo much better now. He’s not coeliac however cutting gluten out of his diet has definitely helped him a lot which is awesome. Hope you enjoy these and please tag us/share if you make them! Would love to see your yummy muffins :)

Makes 12 muffins (maybe a couple extra muffins as there was a bit of extra batter).

Ingredients:

• 40 grams walnuts or pecans

• 2 ripe bananas (approx 200 grams peeeled)

• 1 medium apple (approx 160 grams peeled and cored)

• 2 large eggs

• 80 grams maple syrup or honey

• 60 grams extra virgin olive oil or melted coconut oil

• 1 tsp vanilla extract

• 150 grams gluten free plain flour (a blend with xanthan gum ideally - we like Woolies home brand GF flour)

• 50 grams almond meal

• 1 tsp baking powder

• 1/2 tsp bicarb soda

• 1 tsp ground cinnamon

• Pinch of nutmeg (optional)

• Pinch of salt

• 20 grams rolled oats or chopped almonds for toppings (best not to use rolled oats if coeliac as there can be cross contamination)

Instructions:

1. Preheat oven to 180 degrees celcius fan-forced.

2. Put walnuts or pecans in TM bowl and chop 1 second, speed 6. Set aside in a small bowl. If you’re using almonds instead of the rolled oats at the end, also chop the almonds 1 second, speed 6 and set aside in another small bowl.

3. Either line a 12 hole muffin tray with paper cases or spray lightly with oil.

4. Add the apple and banana in TM bowl and chop 4 seconds, speed 5.

5. Add eggs, maple syrup or honey, oil and vanilla to TM bowl and mix 10 seconds, speed 4.

6. Add flour, almond meal, baking powder, bicarb soda, cinnamon, nutmeg and salt to TM bowl and mix 10 seconds, speed 4. Scrape down the sides of the bowl and mix again for 5 seconds, speed 4.

7. Add the chopped walnuts or pecans to the TM and mix 5 seconds, reverse, speed 3.

8. Scoop the batter into the muffin tray and sprinkle with the rolled oats or chopped almonds.

9. Bake for 20-25 minutes or until golden and a skewer comes out clean.

10. Cool in tin for 5 minutes then transfer to a wire rack to cool completely (or eat one warm, also nice with some butter!).

We would love to see your food pics so don’t forget to tag us on Instagram @thermodudes or our Facebook page. Thank you ♥