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.
- 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
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.
**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.