healthy breakfast muffins {v+gf}

You know when you want to bake something yummy but just don’t feel like putting forth too much effort? Or you want something warm and cozy for breakfast but also healthy-ish? Or if you’re like me and stocked up on the last peaches of the season and are wondering how to implement them into yet another recipe—this one’s for you kid! These peach and almond breakfast muffins are easy to make, subtlety sweet, nutty and downright delightful. Eat them straight out of the oven or with a little “butter” or butter. Perhaps drizzle some honey or maple syrup over the top for some added sweetness?!

If peach season is over for you, you could sub any fruit of your choice—diced apples, blueberries, raspberries torn in half, chocolate chips anyone??? This recipe was inspired by Sprouted Kitchen’s Stonefruit + Yogurt Muffins—Sara uses eggs and regular yogurt which would also work in this adapted recipe.

Bon Appetit!

Tools

Small mixing bowl

Large mixing bowl

Spatula

Muffin pan

Measuring spoons

Measuring cups or a scale

Healthy Breakfast Muffins

Makes: 12 Muffins

Prep time: 10 minutes

Cook time: 18-20 minutes

Ingredients:

• 2/3 cup dairy-free yogurt
• 1/4 cup coconut oil or avocado oil
• 2 chia eggs*
• 2 tablespoons unsweetened applesauce
• 2 teaspoons maple syrup or agave
• 1 cup/135 g brown rice flour
• 1/2 cup/50 g almond flour
• 1 tablespoon psylium husk or ground flax seed
• 1/4 cup coconut sugar or sucanat
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 1/4 cup diced peaches**
• sliced almonds for topping

Instructions:

1. Preheat the oven to 350 F and generously grease a muffin pan with avocado or coconut oil. Meanwhile, prepare the chia eggs.
2. In a large mixing bowl, stir together the brown rice flour, almond flour, psylium husk or ground flax seeds, sugar, baking powder, baking soda and cinnamon.
3. Once the chia eggs are ready, combine the yogurt, oil, chia eggs, applesauce and maple syrup or agave into a small mixing gowl.
4. Using a spatural, fold together the dry and wet ingredients until the batter is smooth. Then, gently mix in the diced peaches.
5. Spoon the batter into the muffin pan, filling each crevice about 3/4 full. Top with sliced almonds. Bake for about 18-20 minutes or when you can stick a toothpick or fork through the center and it comes out clean. Allow the muffins to cool for at least 15 minutes before removing them from the pan.

Notes:

*For the chia eggs, combine 2 tablespoons of chia seeds and 5 tablespoons water; stir together and allow the mixture to sit for 5 minutes.

**About 1 large peach plus a quarter of another