Peachy Muffins

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.

Leave a Reply

Your email address will not be published.

Recipe Rating