Sugar Free Peach Oat Bran Muffins
Submitted by vurda
Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.
YIELD
12 servingsPREP
45 minCOOK
50 minREADY
95 minThese muffins are stacked with good stuff. Oat bran and brown rice flour create a hearty base, while chunks of fresh peach, chewy date pieces, and toasted pecans fill every bite with texture.
No refined sugar anywhere in sight. Unsweetened applesauce and fruit sweetener handle all the sweet lifting, and a double hit of vanilla and peach extract makes these smell incredible coming out of the oven.
Warm cinnamon and nutmeg round out the flavor, giving these muffins a cozy, spiced character that pairs with morning coffee like they were made for each other.
They’re fragile when warm but firm up beautifully once cooled.
Kitchen Tips
- Toast the pecans first for deeper flavor. Watch them closely as they can burn fast
- Let the oat bran and rolled oats sit in the wet mixture for at least 10 minutes so they hydrate and soften
- Don’t overmix the batter. Lumpy is exactly what you want for tender, airy muffins
- Handle gently when warm since they’re fragile until fully cooled
- Use a half-cup scoop for perfectly portioned muffins every time
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly spray a regular size muffin tin with lecithin spray.
Toast the pecans in the oven for 7 to 10 minutes, stirring occasionally.
Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor.
Coarsely chop the peaches.
In a medium size bowl, mix together the fruit sweetener, eggs, oil, vanilla, peach extract and applesauce.
Stir in the oat bran and the rolled oats.
Let this mixture sit for a minimum of 10 minutes while you prepare the rest of the ingredients.
Sift the dry ingredients into a large bowl, stir in the pecans and the date pieces.
Make a well in the center of the dry ingredients, and stir in the wet mix.
When half mixed, stir in the chopped peaches.
Be careful not to over mix, the muffin batter should be lumpy.
Use a #12 (½ cup) scoop to place the batter into the prepared muffin tins.
Bake the muffins in the preheated oven for 35 to 40 minutes.
Let the muffins cool in the muffin pans before removing them.
Be extra careful when handling these muffins because they are very fragile when warm.
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