With so many peaches from the tree this year I needed to come up with another way to use them. A fruit packed snack, with almond flour, plus a couple of other gluten free flours.
This recipe was made a number of times before I got the right consistency because of the different flours used. It needed adjusting and with the fresh juicy peaches and a banana, it was originally too runny. The only binder in all of these ingredients is some psyllium husk and there are no starches or gums at all.
Thanks @stephanie.lucile.photography for the photos.
Peachy Muffins
A fruit packed snack, with almond flour, plus a couple of other gluten free flours.
Ingredients
- 1/4 cup oat flour
- 1/2 cup almond flour
- 1/2 cup sorghum flour
- 1/2 cup white rice flour
- 1 egg
- 1/2 cup brown sugar
- 1 tsp psyllium husk
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/3 cup olive oil
- 1 large banana mashed
- 1/3 cup milk
- 1 cup fresh peaches diced
For the Topping
- 2 tbsp brown sugar
- 2 tbsp whole oats
Instructions
- Heat oven to 400°F.
- Peel and dice the peaches and add to a bowl with the mashed banana, egg, oil and milk. Add the teaspoon of Psyllium to this wet mixture, mix well and leave to sit for 5-10 minutes.
- Mix the flour, sugar, baking powder, cinnamon and salt in a large bowl.
- Add the wet ingredients to the dry, and lightly mix with a spoon (no beater necessary) Spoon the thick batter into lined muffin tins.
- Bake for 20- 30 minutes or until a toothpick is inserted in the middle and comes out clean.
- Makes 12 muffins
Notes
These are not a light and fluffy muffin but are so tasty with all the chunks of peaches.
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