Ingredients
INGREDIENTS
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
Instructions
METHOD
- 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!