Peach and Blueberry Healthier Muffins

Gluten Free, no added sugar and lactose free. A little added protein from Barebells

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Ingredients

Dry

1/2 cup almond flour

1/2 cup rolled oats or Oat flour

1/4 cup coarse corn flour 

1 tsp Cinnamon 

1/2 tsp baking powder 

1/4 tsp baking soda 

1/4 tsp salt 

Wet

1 banana

1 egg 

2 tbsp nut butter 

2 tbsp coconut oil 

2 tbsp Barebells Vanilla Milkshake 

Add ins

1 small peach (chopped into small 1cm pieces)

1/4 cup blueberries + a handful more for topping

Crunchy topping

1 tsp coconut oil

1 tsp honey

2 tbsp rolled oats

2 tbsp mixed seeds or chopped nuts

Method

1. Prepare your crunchy topping. In a small bowl mix together the coconut oil and honey. When combined add in the 2 tbsp rolled oats and 2 tbsp mixed seeds or nuts and stir until they are all covered in the coconut oil honey mixture. Place in the fridge to harden.

2. Preheat your oven 180 degrees C and place 6x muffin cases into your muffin tins. The recipe should make 5 or 6 muffins. 

3. Add all your dry ingredients into a blender and whiz up until combined and the oats have become an oat flour. Pour into your mixing bowl. Alternatively if you have oat flour, you can just combine all the dry ingredients in the mixing bowl. 

4. In a blender or by hand in a medium bowl, whiz up the dry ingredients, excluding the Barebells Vanilla Milkshake.

5. Add your egg and banana mixture to your dry ingredients and whisk/stir until combined. 

6. Now add your Barebells Vanilla Milkshake and stir until combined. 

7. Add in your peach pieces and blueberries and stir until combined. 

8. Spoon into your muffin cases, filling until 1/2cm from the top. 

9. Take your prepared crunchy topping out of the fridge, using a spoon, break it up into small pieces, as it will have solidified.

10. Sprinkle the crunchy topping equally across your muffins and then gently press it into the muffin batter. 

11. If you reserved a few blueberries, push 2 or 3 into the top of each muffin.

12. Bake for 15-20 minutes, until golden brown and when a skewer is inserted into the middle of a muffin it comes out clean or with just a couple of crumbs on it.

13. Allow to cool in the muffin tin for a few minutes before removing. 

Notes.

• As these use fresh fruit, it is best to keep them in the fridge once they have fully cooled. Ideally store them in an air tight container. They should be good for up to 4 or 5 days. 

• You should use coarse corn flour, like the corn flour used for making tortillas, not the super fine corn flour you sometimes find in custard recipes.

• Any nut or seed butter will do the trick. But I usually use a smooth peanut butter or a smooth tahini. This is just my preference though.