Peach Oatmeal Muffins

Hey everybody, today is national muffin day!

Not really (February 22nd so we're belated), but you totally believed me. Is it just me or is there a "national day" for EVERYTHING. "National Doughnut Day" almost broke the internet and I'm partial to "National Hug a Runner Day" myself...but when you think about it, the whole phenomenon is...strange. 

For example, yesterday morning I heard that it was National Mac and Cheese Day. Ok. Mac and cheese is rockin' and all but it was also 80° outside. There's a fine line people. 

AND  THEN, this morning I found out that yesterday was also (allegedly) ...nude day,,,

so...

yeah.

I guess we can just hope that the mac and cheese came after the nude?

Ok ok, let's talk about muffins. I'm kinda panicking about the sheer amount of just-about-to-be-overripe peaches we have right now but I'm also kinda lazy and don't do much with them besides make smoothie bowls or eat them plain. At the same time, I have an ongoing list (read: continued from LAST summer) of recipe ideas that could take me through about 1000 peaches. I finally tackled one of those today and I'm thrilled with how they turned out. Not to mention they have just a few (healthy) ingredients and take minutes to whip up. 

Plus, can we agree that they're incredibly photogenic? Not a single bad angle.

Here's the deal: these muffins are whole grain, naturally sweetened, and show off that peachy perfection like there's no tomorrow. they're the perfect on-the-go breakfast or light snack. Unlike regular gluten free muffins, they're that perfect crumbly muffin texture without using weird flours or gums.

I don't have much else to say besides, you want these muffins in your life.

P.S. It's actually National Gummy Worm Day. 

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Peach Oatmeal Muffins

Makes: 6-8

modified from this recipe

You will need:

  • 2.5 c rolled oats
  • 1/4 cup almonds
  • 1/2 tsp ground ginger powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup water (you can use cow/plant milk but I was out)
  • 1 egg
  • rounded tbsp coconut oil; melted and cooled
  • 1/4 tsp almond extract
  • 2 tbsp honey
  • 1 peach; 1/2 cored and thinly sliced + 1/2 finely chopped 
  • coconut sugar to sprinkle

Preheat the oven to 350°F and grease a standard sized muffin tin.

Pulse the almonds in a food processor until finely ground, then add the oats and process until the mixture resembles a flour. Pour the flour into a bowl and whisk in the ginger, baking powder and salt. In a separate bowl, whisk the egg, water, oil, almond extract, and honey. Pour the wet into dry and gently fold together with a rubber spatula, then gently fold in the chopped peaches. Divide the batter into 6-8 muffin cups. Arrange a peach slice on top of each muffin and sprinkle with coconut sugar. Bake until golden brown and a toothpick comes out clean.