These muffins are moist and fruity, easy to make, and a tasty way of using up slightly over-ripe fruit. They are
also wheat and gluten-free, so they can be enjoyed by those who are sensitive to gluten in baked goods.
(I made my first two batches with home-made gluten-free baking powder, but Sue tells me that new production
of ‘Edmonds’ brand is now officially gluten-free. If anyone still wants the home-made BP, please ask me.)
Because it uses pollenta (medium-ground corn/maize) plus ground almonds, instead of wheat flour, this recipe
also includes mashed bananas and a large amount of fruit pulp. It should be a fairly wet mix. I’ve always used
pureed tinned apricots, but I guess apple puree might work equally well.
As with most muffin recipes – do not over-mix: stop mixing the flour into the liquids when you think one more
stir would just do it. This quantity fills two standard 12-cup muffin trays – and I suggest you use paper liners,
even with non-stick trays.
3 cups medium-ground Pollenta
1 tsp cinnamon
1 cup ground almonds (= about 1-1/2 small packets,
or two packets, if you like a more almond-ey flavour)
2 tsp gluten-free baking powder
4 very ripe bananas – mashed
1-1/2 cups raw sugar
Fine-grated zest of one lemon
1 TBS lemon juice
1 tsp vanilla essence
Bare 1/2 cup Light Olive oil or Grapeseed oil
About 1 cup fruit pulp (e.g. apricots from large tin,
drained, and put through Mouli or processor)
2 cups fresh fruit (e.g. chopped apple, or fresh or
A few sliced almonds or dried apple bits (to sprinkle
Preheat oven: 180’C.
- Sift together: pollenta, ground almonds, cinnamon and baking powder (I sift these onto a piece of paper, so I only need one bowl for mixing)
- In a large bowl, mash bananas and mix in sugar. Add eggs, lemon juice, zest, vanilla, oil, and fruit pulp, and combine.
- Add dry ingredients to bowl; stir gently together until flour is almost all mixed in, with just a few dry specks remaining. Spoon into lined muffin pans, sprinkle on a few nut flakes, and bake at 180’C, about 25-30 min in fan oven, until partly golden on top, and a toothpick test shows them just set in the middle.