Gluten Free Peachy Muffins
While I do not follow a gluten free diet, I do try to watch my gluten intake. I have noticed that both gluten and dairy can really do a number on my skin, so developing delicious recipes sans gluten has become a mission of mine. Enter: oat flour. Ok, I know you're probably thinking, "OAT FLOUR!? WHO HAS OAT FLOUR IN THEIR KITCHEN?!". Fear not, I don't have oat flour in my kitchen either! What I bet you do have....gluten free rolled oats! I buy mine at Trader Joe's, and they are like $2 for a HUGE bag! Bargain!
Anyway, similarly to the blueberry quinoa oat breakfast bars, I wanted to make these semi-sweet muffins including local seasonal produce. Peaches are amazing right now, and who doesn't love peaches for breakfast?! Honestly, these muffins would make a killer dessert with a scoop of vanilla ice cream...but I'll let you be the judge of that :)
Thank you for waiting so patiently for this recipe! Baking is not my strong suit, so it took a few attempts to get these right. I think they are DELICIOUS, and I hope you do too! Share your muffins with me on Instagram!!
- 2 cups ground rolled oats (oat flour), 1/2 c whole rolled oats
- 1/4 cup coconut sugar (sub brown sugar)
- 1/2 cup apple sauce (organic, smooth)
- 2 eggs
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2-3 peaches (depending on size)
- Preheat your oven to 350F
- Add 2 cups of whole grain, gluten free rolled oats to a food processor. Process and pulse the oats for 1-2 minutes, until a flour consistency has formed. This will not be as smooth as all purpose flour, and that is ok! Add the ground oat flour and the 1/2 c whole oats to a bowl.
- Add the rest of the dry ingredients to the bowl, mix to incorporate. Set aside.
- Add eggs to the food processor, along with the apple sauce, almond milk, and extracts. Process until the ingredients are well incorporated.
- Next, remove the skin from your peaches, and add 1/2 of a peach to wet ingredients in the food processor. Process until smooth. This will help keep the muffins moist and will give a peachier flavor throughout the muffins!
- Cut the leftover peaches into small pieces
- Add the wet ingredients to the dry, along with the rest of the peaches. Mix thoroughly.
- Add mixture to either an oiled or muffin liner filled muffin tray. Bake at 350F for 30-35 minutes