Peach Streusel Muffins
- For the muffins:
- 2 cups gluten free oat flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 2 flax eggs (real eggs work too)
- 2 peaches (1 pureed and 1 diced)
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- For the streusel topping:
- 1/3 cup gluten free rolled oats
- 2 T maple syrup
- 1 T coconut oil
Preparation time 10mins
Cooking time 15mins
Adapted from mywholefoodlife.com
•Preheat oven to 350.
•In a small blender or food processor, puree 1 of the peaches. Dice the other peach with a knife.
•Mix all dry ingredients in one bowl.
•Mix wet in another bowl.
•Add wet to dry and mix until combined.
•Fold in the diced peaches.
•Spoon batter into lined muffin cups. I used silicone muffin cups for mine.
•To make the topping, mix all 3 ingredients in a blender or food processor. Just pulse enough to get them to clump together. You may even be able to mix them by hand.
•Once all the batter is spooned into the cups, add the streusel topping to each muffin. I gently pressed the topping into the tops of the muffins so it would stick.
•If you are making standard sized muffins, bake for about 12-14 minutes. If you are making jumbo muffins bake for about 20 minutes.
•Use a toothpick and check to see if it comes out clean. That is how you will know they are done.
Store these muffins in the fridge or freezer. They should last at least a week in the fridge and much longer in the freezer. Enjoy!