These muffins would go great alongside a protein packed breakfast of maybe eggs, egg whites, your favorite protein shake, or even just as a snack.  The great thing about this recipe is that it’s just a base for any fruit, mix-in combination.  You could replace the peaches with fresh blueberries, shredded zucchini, strawberries, etc.  I typically store them in the refrigerator and would recommend you doing the same.

 

Gluten Free, Egg Free, Protein Packed “Peachy Protein Oat Muffins”
Dry Ingredients:
1 cup Bob’s Red Mill gluten free quick oats
1/4 cup coconut flour
2 scoops SFH Coconut Whey Fuel (or 2 scoops of preferred vanilla protein powder)
2 small ripe peaches
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 stevia packets (optional)
Cinnamon*
Ginger*
Nutmeg*
*I never really measure my spices; I just add sprAnkles here and there.
2 Tbsp ground flax seed + 4 Tbsp water set aside and let form into gel while mixing all other ingredients
(This is the egg replacer)
Wet Ingredients:
1/2 cup organic unsweetened applesauce
1/4 cup unsweetened coconut milk + 1/4 cup water
1 Tbsp vanilla extract
Preheat oven to 400 degrees.  Prepare muffin tins (I used 12 serving pan) with organic coconut cooking spray.  Combine dry ingredients (aside from peaches) in a bowl.  In a separate bowl combine wet ingredients.
Mix wet into dry, plus the “flax egg”. Then fold in 2 ripe peaches diced. Pour into prepared muffin tins and bake for 20-25 minutes at 400 degrees.
Remove muffins from tin and let cool.  Serving size calculated below.
1 muffin = 1 serving.
Ingredients listed below are the brands I used and nutritional information calculated using the My Fitness Pal app.