peach muffins

Peach Muffins – GF

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1 ½ cup Bob’s Red Mills gluten free all purpose flour

¼ cup brown rice flour

1 tbsp. garbanzo flour

2 ½ tsp. baking powder

1 tsp. aluminum free baking soda

1 tsp. Braggs Organic Apple Cider Vinegar

1 medium ripe banana, mashed well

½ tsp. apple spice

½ tsp. cinnamon

½ tsp. vanilla paste

2/3 cup sugar

2 ½ tbsp. olive oil

2 flaxseed eggs (2 tbsp. ground flaxseed whisked with 6 tbsp. water)

1 tsp. xanthan gum

1 cup soy milk


Whisk the flaxseed eggs into the mashed bananas. Add the oil, vinegar, vanilla paste and whisk to combine. Combine all dry ingredients whisk to thoroughly incorporate. Add dry to wet ingredients and continue to whisk until all of the ingredients are thoroughly combined. Continue to whisk for about 30 second to 1 minute. Let it sit for 5-10 minutes. It will rise, do not mix again after it begins to rise. Spoon batter into prepared muffin pan and bake at 350 degrees for 14-18 minutes, or until golden brown and a toothpick comes out clean when inserted.

Let cool in pan for 5 minutes and then remove to cooling wrack to cool completely.   These are great with a cup of tea, and a dab of non-dairy butter or jam.


Servings: 10-12

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