Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF. A lot of people don 't realise that the vanilla, chocolate, lemon, pistachio and banana cream flavours of Jello Instant Pudding are gluten-free, soy-free and vegan!!. Known as: Vicky I Peach, Victoriai Peach, Victoria A Peach. Has lived in: Lake Oswego, ORWest Linn. Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

You can have Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF using 14 ingredients and 8 steps. Here is how you cook that.

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

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

  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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