Recipe: Perfect 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 cook that.

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

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

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

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.