These muffins are light, fluffy, and perfectly peachy! They’re the perfect addition to any breakfast spread whether you’re gluten free or not. With whole grains, healthy fats, and sweet, juicy peaches, you can’t go wrong.
cups GF oat flour
cup almond flour
cup ground flax
teaspoons baking powder
teaspoon baking soda
cup coconut (or regular) sugar
cup melted coconut oil
cup unsweetened vanilla Almond Breeze
cups diced peaches + more for topping (optional)
Preheat oven to 350 degrees F.
Whisk together the oat flour, almond flour, flax, baking powder, and baking soda in a large bowl.
In a separate bowl, stir together the coconut sugar and melted coconut oil. Add in the eggs and Almond Breeze, stirring until smooth.
Add the wet ingredients to the dry, stirring until just combined. Add in the diced peaches.
Divide the batter evenly among a muffin tin (greased to prevent sticking, or use paper muffin cups) and top with extra peaches, if desired.
Bake for 20-25 minutes, until a toothpick inserted into the middle of the muffins comes out clean.