Gluten-Free & Delicious! Peach Muffins with Rolled Oats (Easy Recipe!)
A wholesome breakfast sets you up for a great day! Start your day with these deliciously moist and tender Gluten-free Rolled oats and Peach muffins topped with crispy cinnamon streusel.
What kind of peaches to use for making Gluten-free Peach Muffins?
You can use fresh or preserved peaches in this recipe. I’ve used preserved peach in “light syrup”. Here are a few differences to note when deciding what kind of peaches to use:
- Fresh Peaches: Fresh peaches have a vibrant color and flavor, however they are firmer, so make sure you peel and blend them well before using in the recipe for a cohesive texture.
- Preserved Peaches: If the preserved peach is a thick sugar syrup, it is better to wash them before using in the recipe, however, if they are in a light syrup, you can just blend them and use.
What kind of Oats to use for making gluten-free muffins?
Oats are naturally gluten-free, however, they may get contaminated in their processing or packaging facility if the facilities are not gluten-free. Having checked the labeling of the oats, let’s now look at the “type” of oats to use for baking:
- Steel Cut: They get their name based on the processing technique used. The oat kernels are cut using steel blades. These oats have a firmer, chewier texture and take longer to cook. Steel cut oats result in a dense texture.
- Old Fashioned or Rolled Oats: Both these names are used interchangeably. The oats are rolled, making them flat, and flaky. These oats become tender when soaked and they also take less time to cook.
Why do gluten-free Rolled Oats Peach muffins become dry?
There are few tips are tricks to achieving the perfectly moist and fluffy muffins:
- Fat: Using the right amount of fat is very important in making soft and tender muffins. I’ve used Canola oil in this recipe, you can also use butter or coconut oil in the same proportion.
- Liquid: Gluten-free flours and grains absorb more water hence the gluten-free recipes use slightly more liquid than the recipes with gluten. I’ve used buttermilk instead of milk to make the muffins moist. The addition of peaches and egg in the recipe provides an adequate amount of liquid to keep the muffins moist.
should I add Streusel topping on the muffins?
Streusel is a popular topping used on cakes, pies and muffins. It is a combination of flour, butter and sugar that adds an extra crunch and sweetness to your baked goods. I love adding Cinnamon Streusel on my Gluten-free Peach muffins for a delightful bite and adding an extra kick of flavor.
Can I use a different sweetener in making peach muffins?
Absolutely! You can use honey, maple syrup, jaggery or a plant based sweetener of your choice in this recipe. Just make sure the quantity is adjusted accordingly. Honey and Maple syrup are sweeter than granulated white sugar and the quantities need to be adjusted accordingly. Refer to this link for a quick comparison.
How to make gluten-free Peach Muffins?
What Ingredients do I need to make Gluten-free Peach Muffins?
Here’s what you need for making these fluffy and tender peach muffins with cinnamon streusel topping:
Muffins
- Flour: I’ve used a combination of oat flour made from rolled oats and sorghum flour. You can also use a store-bought gluten-free flour blend instead.
- Leavening: Baking powder makes these muffins light and fluffy.
- Salt: A hint of salt helps balance out the flavors in the recipe.
- Cinnamon: The addition of just a little bit of cinnamon makes the batter aromatic
- Peach: I’ve used peach preserved in light syrup. You can use frozen or fresh peach instead as well.
- Fat: Canola oil keeps these muffins light. You can use butter instead for a 1:1 swap.
- Egg: Egg serves the dual purpose of making these muffins fluffy and also as a binding agent.
- Vanilla Extract: Vanilla enhances the flavor of peach and cinnamon in the recipe.
- Milk+Vinegar: I used a combination of milk and white rice vinegar to make buttermilk. You can use store-bought buttermilk instead.
- Psyllium Husk: The use of psyllium husk in the recipe helps bind the batter. You can use xanthan gum instead as a binding agent.
For Streusel Topping:
Flour: Sorghum flour is an excellent choice for the gluten-free streusel. You can use any other gluten-free flour blend of your choice.
Sugar: You can use either brown sugar or granulated white sugar.
Butter: The butter used for the streusel should be cold.
Flavor: I’ve used cinnamon, you can use any other aromatic spice or skip any additional flavor.
Product Recommendations:
Step by Step instructions for making gluten-free peach Muffins
Preparation:
- Make Rolled Oats flour: Add the rolled oats into a blender and pulse or blend on low power. I like a slightly coarse texture. Add into a mixing bowl.
- Puree the peaches: Blend the peaches into a smooth paste.
- Buttermilk: Add 1 tsp white vinegar to 1/2 cup milk and set aside.
- Psyllium Husk Gel: Add 3-4 tbsp water to 1 tbsp psyllium husk and set aside.
- Grease a muffin pan with oil or butter, and add muffin-liners. Preheat the oven to 375 deg F.
Make Streusel:
In a bowl add in cubed butter and press down with a fork. Once the butter is pressed, add in sugar in 2-3 additions while mixing with the fork. Now add in the flour making sure it is incorporated well before each addition. We are not looking for a paste but for a nice crumbly texture. Once well combined, keep the bowl in the refrigerator.
Mix dry ingredients:
In the bowl with oat flour, sieve together sorghum flour, salt, baking powder and ground cinnamon. Make a well in the center for the wet ingredients to be added.
Mix wet ingredients:
- In another mixing bowl add the egg and whisk. Whisk together sugar and vanilla extract. Once the egg and sugar are well combined, whisk in oil.
- Now add the peach puree and whisk.
Make the batter:
- In the mixing bowl with dry ingredients, add the wet mixture in 2-3 additions. Make sure the ingredients and well combined and there are no lumps. Avoid over-mixing.
- Now add in the butter milk and mix well. Blend in the psyllium husk gel into the batter and mix with a spatula.
Prep for Baking:
- Take out the Cinnamon streusel from the refrigerator. Using an ice cream scoop or a cup measure, add in the batter into the prepared muffin pan.
- Make sure the muffin liners are not filled onto the top. Now using a spoon or your hands drizzle about 1/2-3/4 tsp of streusel onto each muffin.
Bake:
- Bake the muffins at 375 deg F for about 20-25 minutes turning the tray after about 15 minutes for a uniform bake.
- Once done, turn off the oven and let the muffins stand in the oven for about 2-3 min. Then, take them out on a wire rack and let them cool completely.
Serving:
These delectable muffins can be enjoyed for breakfast or as an afternoon snack with your favorite coffee, tea or any other drink.
I can’t wait to hear how your muffins turned out! Please leave a comment below to let me know.
Related Recipes:
GLUTEN-FREE & DELICIOUS! PEACH MUFFINS WITH ROLLED OATS (EASY RECIPE!)
Equipment
- 1 Blender Vitamix
- 1 Whisk
Ingredients
For Streusel topping
- ½ + 2 tbsp cup Sorghum flour
- ¼ cup Unsalted butter
- ½ tbsp Ground Cinnamon
- ½ cup Brown sugar
For Muffins
- 1 cup Rolled oats gluten-free
- 1 cup Sorghum flour gluten-free
- 1 cup Peach peeled and sliced
- 1 large Egg
- ¾ cup Sugar granulated white sugar
- ⅓ cup Oil Canola, Avocado
- ½ cup Milk
- 1 tsp White Rice Vinegar
- 1 tbsp Psyllium husk
- 2½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla extract
Instructions
Preparation
- Make Rolled Oats flour: Add the rolled oats into a blender and pulse or blend on low power. I like a slightly coarse texture. Add into a mixing bowl.
- Puree the peaches: Blend the peaches into a smooth paste.
- Buttermilk: Add 1 tsp white vinegar to 1/2 cup milk and set aside.
- Psyllium Husk Gel: Add 3-4 tbsp water to 1 tbsp psyllium husk and set aside.
- Grease a muffin pan with oil or butter, and add muffin-liners. Preheat the oven to 375 deg F.
Make Streusel
- In a bowl add in cubed butter and press down with a fork. Once the butter is pressed, add in sugar in 2-3 additions while mixing with the fork. Now add in the flour making sure it is incorporated well before each addition. We are not looking for a paste but for a nice crumbly texture. Once well combined, keep the bowl in the refrigerator.
Mix dry ingredients
- In the bowl with oat flour, sieve together sorghum flour, salt, baking powder and ground cinnamon. Make a well in the center for the wet ingredients to be added.
Mix wet ingredients
- In another mixing bowl add the egg and whisk. Whisk together sugar and vanilla extract. Once the egg and sugar are well combined, whisk in oil. Now add the blended peaches and whisk.
Make the batter
- In the mixing bowl with dry ingredients, add the wet mixture in 2-3 additions. Make sure the ingredients and well combined and there are no lumps. Avoid over-mixing.
- Now add in the butter milk and mix well. Blend in the psyllium husk gel into the batter and mix with a spatula.
Prep for Baking
- Take out the Cinnamon streusel from the refrigerator. Using an ice cream scoop or a cup measure, add in the batter into the prepared muffin pan.
- Make sure the muffin liners are not filled onto the top. Now using a spoon or your hands drizzle about 1/2-3/4 tsp of streusel onto each muffin.
Bake
- Bake the muffins at 375 deg F for about 20-25 minutes turning the tray after about 15 minutes for a uniform bake.
- Once done, turn off the oven and let the muffins stand in the oven for about 2-3 min. Then, take them out on a wire rack and let them cool completely.