Late Summer Harvest Peach Breakfast Muffins

In an attempt to use up the last of my delicious peaches, I whipped up some hearty peach muffins. They are filling and healthy enough to be a grab-and-go breakfast option. 

Late Summer Harvest Peach Breakfast Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yields 1 dozen

Ingredients:

• 1 cup gluten free flour (I used 1/2 cup white rice flour, 1/4 cup brown rice flour, and 1/4 cup tapioca flour)
• 1/2 cup gluten free oat flour
• 1/2 cup gluten free old fashioned rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup almond milk (or milk of your choice)
• 1 flax egg (1 tbs ground flax and 3 tbs water)
• 1/3 cup sugar or sweetener of choice
• 1/2 cup peach preserves (I used Polaner)
• 2 ripe but firm peaches cut into 1/2" cubes

 Instructions:

1. Preheat the oven to 350 F and line a cupcake tin with paper liners. Mix together the flax egg ingredients in a small bowl and set aside.
2. In a mixing bowl, mix together the gluten free flour blend, oat flour, oats, baking powder, cinnamon, baking soda, and salt. 
3. Pour the milk, flax egg, sugar, and preserves over the dry ingredients and stir until just combined. Then add the peaches and stir them into the batter. 
4. Scoop the batter into the cupcake tin and bake until a toothpick inserted in the center comes out clean, 18-20 minutes. After the muffins have baked, let them cool in the pan for 5-10 minutes before removing them from the tin.

Adapted from Pickles & Honey