Peach Breakfast Muffins

I FINALLY did it! I have been working on a breakfast muffin recipe for months. After many failed attempts, I think I have come up with a great recipe. I wanted to create something with no dairy, eggs or gluten and low sugar. There also needed to be some nice protein sources and fiber. So here it is! You can substitute the peaches with any seasonal fruit and switch up the almonds to your favorite nuts. 

Ingredients
-1/2 cup of maple syrup
-1/2 cup of applesauce
-1/4 cup of ground flax seed (great fiber source)
-1 cup of almond milk (or any dairy free milk)
-1/3 cup of coconut oil
-2 tsp vanilla extract
-1 cup of brown rice flour
-1 cup of oats
-1/4 cup of arrowroot powder
-1 cup of slivered almonds (good protein source)
-1 tbsp of baking powder
-1/2 tsp baking soda
1/2 tsp of salt
-dash of cinnamon
-dash of nutmeg
-2 peaches (peeled and finely chopped)


Instructions
1)Preheat oven to 350 degrees Farnheit. 
2) Mix all the dry ingredients in a bowl, brown rice flour, oats, arrowroot powder, baking powder, baking soda, salt, nutmeg and cinnamon. 
3) In a different bowl mix maple syrup, applesauce and freshly ground flax seeds. Add 1/3 cup of soft or slightly melted coconut oil. Stir in almond milk and vanilla extract. 
4) Combine the dry ingredients with the wet ones, slowly. Stir constantly. When the mixture is uniform, add slivered almonds. Finally, add the peaches. 
5) Pour into a muffin tray that is lined with cupcake baking cups. Bake for 15 minutes or until the muffins spring back. Check with a toothpick to make sure the muffins are cooked through. 

This recipe makes about 16-20 muffins. I suggest storing them in the fridge and then heating them up for breakfast. They do great frozen as well! 

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