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.
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.