While I do not follow a gluten free diet, I do try to watch my gluten intake. I have noticed that both gluten and dairy can really do a number on my skin, so developing delicious recipes sans gluten has become a mission of mine. Enter: oat flour. Ok, I know you're probably thinking, "OAT FLOUR!? WHO HAS OAT FLOUR IN THEIR KITCHEN?!". Fear not, I don't have oat flour in my kitchen either! What I bet you do have....gluten free rolled oats! I buy mine at Trader Joe's, and they are like $2 for a HUGE bag! Bargain!

Anyway, similarly to the blueberry quinoa oat breakfast bars, I wanted to make these semi-sweet muffins including local seasonal produce. Peaches are amazing right now, and who doesn't love peaches for breakfast?! Honestly, these muffins would make a killer dessert with a scoop of vanilla ice cream...but I'll let you be the judge of that :)

Thank you for waiting so patiently for this recipe! Baking is not my strong suit, so it took a few attempts to get these right. I think they are DELICIOUS, and I hope you do too! Share your muffins with me on Instagram!!

Ingredients:

2 cups ground rolled oats (oat flour), 1/2 c whole rolled oats
1/4 cup coconut sugar (sub brown sugar)
1/2 cup apple sauce (organic, smooth)
2 eggs
1/4 cup almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2-3 peaches (depending on size)

Prep:

Preheat your oven to 350F

DRY PREP:

Add 2 cups of whole grain, gluten free rolled oats to a food processor. Process and pulse the oats for 1-2 minutes, until a flour consistency has formed. This will not be as smooth as all purpose flour, and that is ok! Add the ground oat flour and the 1/2 c whole oats to a bowl.
Add the rest of the dry ingredients to the bowl, mix to incorporate. Set aside.

WET PREP:

Add eggs to the food processor, along with the apple sauce, almond milk, and extracts. Process until the ingredients are well incorporated.
Next, remove the skin from your peaches, and add 1/2 of a peach to wet ingredients in the food processor. Process until smooth. This will help keep the muffins moist and will give a peachier flavor throughout the muffins!

PREP CONTINUED:

Cut the leftover peaches into small pieces
Add the wet ingredients to the dry, along with the rest of the peaches. Mix thoroughly.
Add mixture to either an oiled or muffin liner filled muffin tray. Bake at 350F for 30-35 minutes