This is a healthy morning muffin recipe using a bit less sugar and flour
Ingredients
12 servings
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150 grams gluten-free / plain flour
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45 g (1/2 cup) rolled oats – save 2 tbsp from this for topping
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1/4 tsp xanthan gum if using gluten-free flour
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1 & 1/4 tsp baking powder
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1/2 tsp baking soda / bicarb
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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Pinch salt
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300 g chopped peaches (1.5 cups chopped)
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80 ml (1/3 cup) milk of choice (I use rice milk)
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80 mls (1/3 cup) maple syrup / agave / honey
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80 ml (1/3 cup) melted sunflower spread / butter
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1 tsp vanilla extract
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1 banana, mashed or a beaten egg
Steps
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Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
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Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 2 photo]()
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Gently stir in the chopped peaches
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 3 photo]()
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 3 photo]()
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Mix the melted ‘butter’ with the milk, syrup, vanilla and banana / egg in a separate bowl
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 4 photo]()
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Carefully mix the wet ingredients in until just combined
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 5 photo]()
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Spoon the batter evenly into each case
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 6 photo]()
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Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 – 20 minutes until golden
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 7 photo]()
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Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day
![Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF recipe step 8 photo]()
