The peach saga continues with peach muffins. I love homemade muffins and these are no exception. I am very happy with how these turned out so I wanted to share the recipe with you. I have being experimenting with sprouted spelt flour lately. Sprouted grains are easier on the digestive system and spelt can sometimes be tolerated better than wheat if you suffer from wheat intolerance. If you don’t have it on hand whole wheat flour will work just fine. The majority of the flour used is oat flour and oat bran. I love baking with gluten free oat flour, I don’t find in compromises flavour at all.
I added chopped candied ginger to these muffins because I love ginger and it’s health benefits but also the combination of ginger and peach works very well together. Feel free to leave it out but if you do decide to add it, The Silk Road Spice Merchant sells little bags of candied ginger. Yum.
Peach Muffins
Makes 12 regular muffins
- 3/4 cup yogurt, plain, unsweetened (I used goat yogurt)
- 1/2 cup milk (any milk will work, almond, coconut, goat, rice, or cow if you choose)
- 1/3 cup coconut oil, melted
- 1 egg
- 1/4 cup ground flaxseed
- 1/2 cup oat bran
- 1/2 cup sprouted spelt flour
- 1 cup oat flour
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teapsoon sea salt
- 1 teaspoon cinnamon
- 2 peaches, peeled and diced small
- 2 Tablespoons finely chopped candied ginger (optional)
- Preheat the oven to 350 F. Line a muffin tin with 12 liners or grease the muffin pan with butter or coconut oil. Dice the peaches fairly small.
- In a large bowl combine the yogurt, milk, coconut oil, egg and vanilla. Add in the oat bran, spelt flour, oat flour, coconut sugar, baking powder, baking soda, sea salt and cinnamon. If you want to add in the ginger, gently stir it in along with the peaches. Divide the batter evenly among the muffin pan and bake for 25 minutes or until the tops are brown. Allow the muffins to cool for 5 minutes before removing from the pan.
