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Peach Muffins

Adapted from Blessed Beyond Crazy's recipe

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 mini-muffins

Ingredients

Dry Ingredients:

  • 1 1/2 cups rice flour
  • 1/2 cup quinoa flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 4 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 2 tbsp ground chia or flax seeds heaping

Wet Ingredients:

  • 1 1/4 cup dairy-free milk
  • 1/2 teaspoon vanilla
  • 1 flax egg (1.5 tbsp flax ground flax seed mixed with 3 tbsp hot water) prefer chia for taste
  • 6 tablespoons sunflower oil
  • 1 cup fresh peaches chopped into small chunks

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, mix flour, sugar, salt, baking powder, flax/chia, and cinnamon together.

  3. In a separate mixing bowl, combine milk, flax/chia eggs, vanilla and oil.

  4. Stir wet ingredients into dry ingredients.
  5. Fold in peaches.
  6. Spoon batter into greased muffin tins.
  7. Bake 25 minutes.
  8. Serve warm with dairy-free butter and/or dollop of peach preserves.

  9. Store in air tight container.