How to Cook Delicious Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF.

You can have Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

1. You need 150 grams of gluten-free / plain flour.
2. It's 45 g (1/2 cup) of rolled oats - save 2 tbsp from this for topping.
3. It's 1/4 tsp of xanthan gum if using gluten-free flour.
4. It's 1 of & 1/4 tsp baking powder.
5. It's 1/2 tsp of baking soda / bicarb.
6. Prepare 1/2 tsp of ground cinnamon.
7. It's 1/4 tsp of ground nutmeg.
8. You need Pinch of salt.
9. It's 300 g of chopped peaches (1.5 cups chopped).
10. It's 80 ml (1/3 cup) of milk of choice (I use rice milk).
11. Prepare 80 mls (1/3 cup) of maple syrup / agave / honey.
12. Prepare 80 ml (1/3 cup) of melted sunflower spread / butter.
13. Prepare 1 tsp of vanilla extract.
14. You need 1 of banana, mashed or a beaten egg.

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
2. Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together.
3. Gently stir in the chopped peaches.
4. Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl.
5. Carefully mix the wet ingredients in until just combined.
6. Spoon the batter evenly into each case.
7. Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden.
8. Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day.