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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys peach & oat breakfast muffins, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook vickys peach & oat breakfast muffins, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  1. Take 150 grams gluten-free / plain flour
  2. Prepare 45 g (1/2 cup) rolled oats - save 2 tbsp from this for topping
  3. Make ready 1/4 tsp xanthan gum if using gluten-free flour
  4. Get 1 & 1/4 tsp baking powder
  5. Get 1/2 tsp baking soda / bicarb
  6. Make ready 1/2 tsp ground cinnamon
  7. Prepare 1/4 tsp ground nutmeg
  8. Prepare Pinch salt
  9. Make ready 300 g chopped peaches (1.5 cups chopped)
  10. Prepare 80 ml (1/3 cup) milk of choice (I use rice milk)
  11. Make ready 80 mls (1/3 cup) maple syrup / agave / honey
  12. Make ready 80 ml (1/3 cup) melted sunflower spread / butter
  13. Make ready 1 tsp vanilla extract
  14. Prepare 1 banana, mashed or a beaten egg
Instructions to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  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

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