These healthy breakfast muffins are prepared with juicy peaches, sweet apricots, fibre-rich oatmeal, and omega-3-packed flaxseeds.
They're vegan, gluten-free, and sugar-free, with half of the sugars and saturated fats compared to the traditional muffins.
Peaches are rich in vitamin A and vitamin C.
Soak the flaxseeds in water for 10 minutes or until they form a gel-like mixture. Meanwhile, dice the apricots, slice the "cheeks" of the peaches and chop the remaining of the fruit into chunks.
Don't miss our healthy recipe videos!
In a bowl, add ground oats, starch, baking powder, baking soda, and a pinch of salt. Then, incorporate the "flax-egg", oil, milk, peach chunks, and apricots.
Pour the batter into muffin cases filling them to the top. Then, garnish with the prepared peach slices.
Bake the muffins for 25 minutes at 190°C (3750°F) and leave them to cool down on a wire rack before serving.