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Peach and Oat Crumble Muffins

Peachy Oat Muffins

These are gluten-free and delicious! And baking them in a take-along cup makes them an easy, fun snack.

* A combination of brown rice flour, almond meal, oat flour and potato starch are used in this recipe to create a lightly sweet and nutty flavor that works well to compliment the sweet peaches and nutty topping of this muffin. If you prefer, you can substitute 2 cups (500 mL) of your favorite all-purpose gluten-free flour for the flour combination below.

Topping
1/4 cup (50 mL) gluten-free rolled oats
2 tbsp (30 mL) chopped almonds
1/4 cup (50 mL) almond meal
2 tbsp (30 mL) light brown sugar
1 tbsp (15 mL) butter, softened

Muffins
1 cup (250 mL) brown rice flour*
1/2 cup (125 mL) almond meal*
1/4 cup (50 mL) oat flour*
1/4 cup (50 mL) potato starch*
1 tsp (5 mL) chia seeds
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) sea salt
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) light brown sugar, packed
2 large eggs
1 tsp (5 mL) vanilla
1/2 cup (125 mL) yogurt
1 tsp (5 mL) lemon zest
1 tsp (5 mL) lemon juice
3 tbsp (45 mL) almond milk
1 can (14oz / 398 mL) California cling sliced peaches, drained and patted dry, diced into 1/2-inch (4cm) chunks

Preheat oven to 350 F (180 C).

Combine oats, chopped almonds, almond meal, and brown sugar in a small bowl. Add butter and combine with fingertips until crumble forms.

Whisk brown rice flour, almond meal, oat flour, potato starch, chia seeds, cinnamon, baking powder, baking soda, and sea salt in a medium bowl and set aside. In the bowl of an electric mixer beat together butter and sugar. Add eggs, vanilla, yogurt, lemon zest, lemon juice and almond milk and mix on low until combined.

Gradually mix wet ingredients into dry ingredients and stir until just combined. Gently fold in peaches.

Lightly spray a 12 cup muffin tin, or line with muffin liners. Spoon the muffin batter evenly into muffin tins. Press a handful of crumb topping onto each muffin. Place in the oven and bake for 22-25 minutes or until a toothpick inserted comes out clean.

Remove pan from oven and allow muffins to cool to room temperature, about 30 minutes. Loosen muffins and remove from tins.

Leftovers may be kept refrigerated in a re-sealable container for up to 3 days, or in the freezer for 1 month.

Makes 12 muffins.

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