Moist Peach Muffins infused with Peach-Sauce + eBook Announcement!

Local peaches were available at the market this last week and I was so thrilled to have some around. We first enjoyed them on our pancakes with apples and cinnamon and a scoop of banana ice cream. I made single serve pancakes by cutting down the recipe, banana ice cream from about 1-2 cups of frozen bananas, and heated peaches and apples with cinnamon until soft and placed them on top. What a tasty treat and a great way to avoid syrup.

With extra peaches to enjoy I decided to make peach sauce and replace it in my applesauce muffin recipe adding extra peach chunks!

I am so glad I followed the idea to fruition and created these juicy peach muffins. You take a bite and are warmly greeted with big chunks of fresh, warm, moist peaches. These muffins are wonderful because they are sweetened with the peaches and raisins naturally verses using refined sugar. I hope you love these moist muffins!  

Peach-Sauce & Cinnamon Peaches

• 5 Peaches
• 2 tsp Cinnamon
• 1/4 Cup Apple Cider Vinegar
• 1/4 Cup Water

Prepare the peaches by pitting, peeling and cutting into bite size pieces. Combine the ingredients in a pot over medium-low heat for 25-30 minutes until the peaches are soft. Blend part of the mixture until you have 1 cup of peach puree. Save the remaining peaches.

Peach Muffins

• 1/4 Cup Warm Water
• 1 Tbsp. Flax Meal
• 1 Cup Oats
• 3/4 Cup All Purpose Flour
• 1 Tbsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/4 tsp Salt
• 1 Cup Peach-Sauce 
• 1/2 Cup Almond Milk
• 2 1/2 Tbsp. Avocado Oil (Olive, Coconut, Vegetable)
• 1 Cup Raisins
• 1 1/4 Cup Peaches

Peaceful Preparation

1. Preheat the oven to 375 degrees. Place 12 muffin liners in a muffin tin.
2. Mix 1/4 cup warm water with 1 Tbsp. flax meal in a small bowl or coffee cup and set aside to congeal.
3. Mix the oats, flour, baking powder, baking soda, cinnamon and salt in a large bowl. Mix the peach-sauce, almond milk, oil, and congealed flax mixture together in a small bowl.
4. Combine the wet to the dry and fold in the raisins and peach chunks.
5. Evenly distribute the batter between 12 muffin liners and bake for 25-40 minutes until a knife or toothpick comes out clean and the muffins are still moist. I took mine about 40 minutes as the peach chunks made them extra moist.

Notes:

• I accidentally purchased all purpose flour the other day so I used it in this recipe, for a gluten-free option use Bob's Red Mill Gluten-Free Oats and an All Purpose Flour Baking Blend that is Gluten-Free, either pre-made or homemade.
• For oil-free use coconut butter, earth balance butter or pass completely!
• These freeze wonderfully, freeze any extras. I like to freeze 6 or more so I don't eat them all at once.
• These would be great in packed lunches or an after school snack!
• For nut-free use your favorite non-dairy milk such as soy, oat, rice etc.

I'm excited to announce my new cookbook is now available as a PDF! You can buy it from me here! We are getting ready for my husband's upcoming conference, The Anunnaki Realm of the Maya Ascension Symposium held at the beautiful Hacienda Chichen Itza just in time for the September events and Equinox! We hope to see you there! Any last minute people that wish to attend may still buy tickets, information is here: https://www.geraldclark77.com/ascension-symposium.html.

Have a wonderful day!!!

Shine Bright!
Christa