Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

This is a healthy morning muffin recipe using a bit less sugar and flour

Ingredients

12 servings

  1. 150 grams gluten-free / plain flour

  2. 45 g (1/2 cup) rolled oats – save 2 tbsp from this for topping

  3. 1/4 tsp xanthan gum if using gluten-free flour

  4. 1 & 1/4 tsp baking powder

  5. 1/2 tsp baking soda / bicarb

  6. 1/2 tsp ground cinnamon

  7. 1/4 tsp ground nutmeg

  8. Pinch salt

  9. 300 g chopped peaches (1.5 cups chopped)

  10. 80 ml (1/3 cup) milk of choice (I use rice milk)

  11. 80 mls (1/3 cup) maple syrup / agave / honey

  12. 80 ml (1/3 cup) melted sunflower spread / butter

  13. 1 tsp vanilla extract

  14. 1 banana, mashed or a beaten egg

Steps

  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases

  2. Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together

  3. Gently stir in the chopped peaches

  4. Mix the melted ‘butter’ with the milk, syrup, vanilla and banana / egg in a separate bowl

  5. Carefully mix the wet ingredients in until just combined

  6. Spoon the batter evenly into each case

  7. Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 – 20 minutes until golden

  8. Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day

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