Gluten Free Peach Muffins
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 10.3 g |
|---|---|
| Cholesterol | 27.3 mg |
| Sodium | 204.1 mg |
| Potassium | 68.7 mg |
| Total Carbohydrates | 21.7 g |
|---|---|
| Dietary Fiber | 4.1 g |
| Sugars | 4.8 g |
| Protein | 5.3 g |
Ingredients
- 2 cups gluten free oat flour
- 1/2 cup Almond Flour
- 1/4 cup ground flax
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup coconut (or granulated) sugar
- 1/3 cup melted coconut oil
- 2 eggs
- 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 1/2 cups diced peaches + more for topping (optional)
Directions
- 1
Preheat oven to 350 degrees F.
- 2
Whisk together the oat flour, almond flour, flax, baking powder, and baking soda in a large bowl.
- 3
In a separate bowl, stir together the coconut sugar and melted coconut oil. Add in the eggs and Almond Breeze, stirring until smooth.
- 4
Add the wet ingredients to the dry, stirring until just combined. Add in the diced peaches.
- 5
Divide the batter evenly among a muffin tin (greased to prevent sticking, or use paper muffin cups) and top with extra peaches, if desired.
- 6
Divide the batter evenly among a muffin tin (greased to prevent sticking, or use paper muffin cups) and top with extra peaches and almonds, if desired. Bake for 20-25 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
Made with these products:
Courtesy of: Fannetastic Food
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