Perfectly Peachy Muffins
everything’s just PEACHY
looking for a seasonal muffin to sweeten up the fact that summer is coming to an end? These gluten free, dairy free peach muffins are a perfect on-the-go breakfast or snack option! The fact that they’re free from refined sugar may just leave you s(peach)less! Ok, lets get to it, because they’re not going to be in season forever!
If you’re looking for the perfect peaches, find them at the Calgary Farmers Market!
what you’ll need
1 cup gluten free All-Purpose baking flour (I used Bob’s Red Mill)
100 grams organic oat flour
2 teaspoons baking powder
1/4 teaspoon ginger powder
1 teaspoon cinnamon
3 cups peaches, chopped in to cubes
1 cup plant based buttermilk* (1 cup almond milk + 2 tbsp apple cider vinegar)
4 tablespoons extra-virgin olive oil
1 large egg
4 tablespoons organic honey
zest of 1 orange
1 teaspoon almond extract optional
coconut spray oil
Preheat oven to 400. Spray your muffin tin with coconut oil to prevent sticking and set aside.
Prepare the buttermilk. Combine 1 cup of almond milk with 2 tbsp of apple cider vinegar. Stir and set aside for 5 minutes.
In a large bowl, whisk together all purpose flour, oat flour, baking powder, cinnamon & ginger.
Rinse and dry the peaches. Slice the peaches in to bite sized cubes, then add them into the flour mixture bowl, gently stir the peached to coat in the flour mixture.
In a medium sized bowl, whisk together buttermilk, olive oil, egg, honey, orange zest & almond extract, until combined.
Pour wet ingredients into the dry ingredients and stir until just combined.
Using a 1/4 cup measuring cup, pour a scoop of the batter into each muffin tin cup.
Bake the muffins for 15-20 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool. Store in the fridge or freezer.