- 1 cup oat flour
- 1 cup coconut flour
- ½ cup oat flakes
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped organic walnuts
- 1 cup Nudefruit peaches
- ½ cup your local honey
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
- 1 tbsp freshly grated ginger
- 2 Tbsp freshly squeezed orange
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1 cup chopped Nudefruit peaches
Crumble topping
- 1 cup oat flour
- 2 tbsp coconut oil
- 1 tsp cold water
- ¼ cup coconut sugar
- 1 tbsp walnuts
These harvest muffins are packed full of immune boosting nutrients. Peaches are high in antioxidants such as vitamin C, helping you to build a strong immune system and reducing the impact and duration of fall and winter colds. These muffins blended with ginger and walnuts are the perfect fall treat for a cool autumn day.
Preheat oven to 350 degrees. Line a muffin tin with liners or grease with coconut oil.
In a medium size bowl, add the oat flour, oat flakes, coconut flour and baking soda. Set aside.
In a food processor, add 1 cup of Nudefruit peaches, honey, eggs, melted coconut oil, vanilla, orange juice, orange zest and lemon zest and ginger. Blend until the mixture is combined.
Pour wet ingredients into dry and stir in 1 cup chopped nudefruit peaches and walnuts.
Combine all the ingredients in the crumble topping and mix with your hands until the dough is pea size and crumbly.
Fill muffin tin with the batter tins ¾ full
Top with crumble mixture.
Bake for 20-25 minutes, until a toothpick inserted comes out clean.
Let cool for about 10 minutes before taking them out of the muffin pans.
Enjoy!