Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF
Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys peach & oat breakfast muffins, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

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To begin with this recipe, we have to prepare a few components. You can have vickys peach & oat breakfast muffins, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  1. Get 150 grams gluten-free / plain flour
  2. Prepare 45 g (1/2 cup) rolled oats - save 2 tbsp from this for topping
  3. Make ready 1/4 tsp xanthan gum if using gluten-free flour
  4. Take 1 & 1/4 tsp baking powder
  5. Make ready 1/2 tsp baking soda / bicarb
  6. Take 1/2 tsp ground cinnamon
  7. Take 1/4 tsp ground nutmeg
  8. Make ready Pinch salt
  9. Get 300 g chopped peaches (1.5 cups chopped)
  10. Get 80 ml (1/3 cup) milk of choice (I use rice milk)
  11. Take 80 mls (1/3 cup) maple syrup / agave / honey
  12. Prepare 80 ml (1/3 cup) melted sunflower spread / butter
  13. Make ready 1 tsp vanilla extract
  14. Prepare 1 banana, mashed or a beaten egg

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Instructions to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
  2. Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together
  3. Gently stir in the chopped peaches
  4. Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl
  5. Carefully mix the wet ingredients in until just combined
  6. Spoon the batter evenly into each case
  7. Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden
  8. Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day

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