Easy Gluten-Free Peach Muffins
Ingredients
Dry Ingredients
-
2
cups
oat flour
-
2
cups
super fine almond flour
-
½
tsp
salt
-
1 ½
tsp
baking soda
Wet Ingredients
-
4
large
eggs
-
⅔
cup
honey or maple syrup
-
2
tsp
vanilla extract
-
1
cup
milk of choice
-
2
tbsp
coconut or avocado oil
-
2
tsp
apple cider vinegar
Other Ingredients
-
2
cups
fresh or frozen peaches, diced
Instructions
- Preheat the oven to 350°F.
- Line 18 muffin cups with liners and spray the inside with non-stick spray.
- In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.
- In another bowl, mix the eggs, honey, vanilla extract, milk, oil, and apple cider vinegar until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Toss the diced peaches in the reserved oat flour and gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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