Looking for something to bake this weekend? Provide this Dairy & Gluten Free Peach Muffin formula a shot! The muffins are light and fluffy and filled up with bites of juicy peaches.
Now that peaches are coming into period, I thought it would be fun because of this month’s Almond Air flow formula to feature my favorite juicy summer fruits. I’ve been loving peaches and nectarines recently – they’re great with ordinary Greek yogurt or cottage cheese and some nut products for a wholesome and quick breakfast time. Next in the peach-love docket was obviously muffins.
Do you men remember when I was completely obsessed with muffins? For people who have been reading for a couple years today, you’ll know that there was a period back the blog’s early days where I fundamentally distributed a muffin recipe every week It was kind of out of control. Here are a few older favorites: Carrot chimney cake hungarian name Muffins , Zesty Lemon Zucchini Muffins , WHOLE WHEAT GRAINS Peanut Butter & Jelly Muffins , Scrambled Egg Muffins In any case, I’m sure you’re all incredibly pumped that muffins have now enjoyed a resurgence on this blog. You’re welcome.
This recipe pairs sweet, juicy peaches with almond and oat flour (it is possible to either grind your own using rolled oats or buy it pre-ground) to keep carefully the muffin gluten free. FYI – if you do need this recipe to stay gluten free, make sure to purchase GF certified oats or GF authorized oat flour Usually, it is possible to sub in whole whole wheat pastry flour for the oat flour if you like! You can also swap out the coconut glucose for regular glucose if you want, and if you are not a coconut fan, don’t get worried, you can’t taste the coconut oil (or sugars) in this recipe!
Here’s the recipe. Hope you love them! If you’re not dairy free, try one crumbled on top of Greek yogurt or cottage parmesan cheese for the protein-packed breakfast or snack, or have one with a couple hard boiled eggs. Perfect as a wholesome on the run meal!
Dairy products & Gluten Free Peach Muffins
Prep Period: ten minutes
Cook Period: 25 minutes
These muffins are light, fluffy, and perfectly peachy! They’re the perfect addition to any breakfast spread whether you’re gluten free or not really. With wholegrain oats, healthy fats, and special, juicy peaches, you can’t fail.
1/2 cup almond flour
1/4 cup ground flax
2 teaspoons cooking powder
1 teaspoon cooking soda
1/3 cup melted coconut oil
1 1/2 cups diced peaches + more for topping (optional)
Preheat oven to 350 degrees F.
Whisk jointly the oat flour, almond flour, flax, cooking powder, and baking soda in a large bowl.
In another bowl, stir collectively the coconut sugar and melted coconut oil. Add the eggs and Almond Breeze, stirring until smooth.
Add the damp ingredients to the dried out, stirring until simply combined. Add the diced peaches.
Separate the batter equally among a muffin tin (greased to prevent sticking, or make use of paper muffin cups) and best with extra peaches, if preferred.
Bake for 20-25 a few minutes, until a toothpick inserted in to the middle of the muffins happens clean.
Enjoy and do not burn your tongue! 😉
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