Peach Yogurt Breakfast Muffin Tops
By Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit
Peach Yogurt Breakfast Muffin Tops
Author: Leanne Vogel
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 24
Take your bowl of oatmeal on the go with these deliciously simple peach muffin tops.
Ingredients
- 1 1/2 cup uncontaminated quick cooking oats
- 3/4 cup Happy Days Vanilla Goat Milk Yogurt
- 1/2 cup brown sugar
- 1/2 peach, blended until smooth (1/4 cup yield)
- 1/4 cup maple syrup
- 2 eggs
- 1 1/3 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped peaches, skin removed
Instructions
Preheat oven to 375F and line two baking sheets with parchment paper or a silicon baking mat.
In a large bowl, mix together oats, yogurt, brown sugar, pureed peach, maple syrup and eggs.
In a separate bowl, stir together flour, baking soda, baking powder and cinnamon.
Stir flour mixture into eggs mixture, just until moistened. Fold in peaches.
Spoon batter, about 2 tablespoons at a time, onto prepared baking sheet leaving about 1 inch in between each mound.
Bake in preheated oven for 13-15 minutes, until a toothpick inserted comes out clean.
Remove from the oven and transfer the muffin tops to a cooling rack.
Can be frozen for up to 2 months or stored in the fridge for 5 days.
