Peach Muffins

By: Mia (the_wellth)

The perfect grab-and-go snack! We love to zap them in the microwave for a few seconds to warm them up, then add butter and a slice of cheese for a filling and delicious snack.


  • 1 cup gluten free all-purpose baking flour
  • 100 grams organic oat flower
  • 2 teaspoons baking powder
  • 1/4 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 3 cups peaches, chopped into cubes
  • 1 cup plant based buttermilk* (1 cup almond milk + 2 tbsp apple cider vinegar)
  • 4 tablespoons extra-virgin olive oil
  • 1 large egg
  • 4 tablespoons organic honey
  • zest of 1 orange
  • 1 teaspoon almond extract (optional)
  • coconut spray oil


  1. Preheat oven to 400. Spray your muffin tin with coconut oil to prevent sticking and set aside.
  2. Prepare the buttermilk. Combine 1 cup of almond milk with 2 tbsp of apple cider vinegar. Stire and set aside for 5 minutes.
  3. In a large bowl, whisk together all purpose flour, oat flour, baking powder, cinnamon & ginger
  4. Rinse and dry the peaches. Slice the peaches into bite sized cubes, then add them into the flour mixture bowl, gently stir the peaches to coat in the flour mixture.
  5. In a medium sized bowl, whisk together buttermilk, olive oil, egg, honey, orange zest & almond extract, until combined.
  6. Pour wet ingredients into the dry ingredients and stir until just combined.
  7. Using a 1/4 cup measuring cup, pour a scoop of the batter into each muffin tin cup.
  8. Bake the muffins for 15-20 minutes or until a toothpick comes out clean.
  9. Remove from the oven and allow to cool. Store in the fridge or freezer.