gluten free peach oat muffins

These muffins are a complete game changer.  I urge you to make them.  My knees went weak when I took the first bite.

Also, the dates are optional; I just had some lying around and decided to add them as a bonus.  But I definitely recommend them.

Ingredients:

  • 1 cup gluten free flour*
  • 1 cup old fashioned oats**
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, melted & cooled
  • 1 (7 oz) container Greek yogurt
  • 1 large egg, beaten
  • 2 ripe peaches, peeled & chopped
  • Optional: 6 large dates, pitted & chopped

Directions:

Preheat oven to 375 degrees F.  Grease or spray your mini muffin pan with coconut oil; or use muffin liners.

Mix the first 5 ingredients in a large bowl.

Mix the butter, yogurt and egg in a separate bowl.  Add the wet to the dry ingredients until just combined.  Finally, fold in the peaches and dates.

Bake for 15-20 minutes or until the tops start to turn golden brown.  Allow to cool slightly before enjoying.  Store in an airtight container.

Yields 24 mini muffins.

Notes:

**if you are baking gluten free, make sure the oats are gluten free.

*If gluten free is not a priority to you, you can absolutely sub in regular all purpose flour.

…delicious happens

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One Comment

  1. Do you know the calorie/macro content of these muffins?

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