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.
Health
Time
40mCost
212 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
Peaches are rich in vitamin A and vitamin C.
Peaches are a low-calorie fruit that packs fibres, vitamin A and C, potassium, and antioxidants.
Consuming this fruit during summer also helps to protect your skin from the dangerous UV radiation.
We love adding fruits to both sweet and savoury recipes. Tap below to discover all our fruity recipes now!
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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.
| Ground Flaxseeds | 2tbsp |
|---|---|
| Water | 60mL |
| Peaches | 3 |
| Dried Apricots (optional) | 50g |
| Oats | 200g |
| Potato Starch | 100g |
| Baking Powder | 2tsp |
| Baking Soda | 0.25tsp |
| Canola Oil | 60mL |
| Oat Milk | 240mL |
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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.
| Ground Flaxseeds | 2tbsp |
|---|---|
| Water | 60mL |
| Peaches | 3 |
| Dried Apricots (optional) | 50g |
| Oats | 200g |
| Potato Starch | 100g |
| Baking Powder | 2tsp |
| Baking Soda | 0.25tsp |
| Canola Oil | 60mL |
| Oat Milk | 240mL |
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Pour the batter into muffin cases filling them to the top. Then, garnish with the prepared peach slices.
| Ground Flaxseeds | 2tbsp |
|---|---|
| Water | 60mL |
| Peaches | 3 |
| Dried Apricots (optional) | 50g |
| Oats | 200g |
| Potato Starch | 100g |
| Baking Powder | 2tsp |
| Baking Soda | 0.25tsp |
| Canola Oil | 60mL |
| Oat Milk | 240mL |
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Bake the muffins for 25 minutes at 190°C (3750°F) and leave them to cool down on a wire rack before serving.
| Ground Flaxseeds | 2tbsp |
|---|---|
| Water | 60mL |
| Peaches | 3 |
| Dried Apricots (optional) | 50g |
| Oats | 200g |
| Potato Starch | 100g |
| Baking Powder | 2tsp |
| Baking Soda | 0.25tsp |
| Canola Oil | 60mL |
| Oat Milk | 240mL |
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