I search the internet for recipes often to use as blueprints to create my own versions that fit my food preferences and intolerances.  So, I know what it’s like to peruse through several blogs, sites, and recipe pages with 8 paragraph-long intros to the actual recipe.  Half the time, I just skip to the actual recipe overlooking everything else.  No super long intros (today).  Though I will give a bit of details throughout in case you want to do your own tweaking and come up with your own variation.

 
Ingredients listed below are the brands I used and nutritional information calculated using the My Fitness Pal app.
 
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.
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.
Why do I bake gluten free and egg free?
Although I am not allergic to wheat, I do have hypothyroidism and eating gluten can interrupt with thyroid function; so I try to avoid it when I can.  I bake mostly egg free now because I have an egg intolerance due to eating eggs and egg whites every day, sometimes twice a day for about 2 years.  And actually, this week I will be rotating oatmeal and almonds (and almond based products) back out of my diet for several weeks because I’ve been eating them too frequently as well and think I may be developing a sensitivity; digestion issues.  The downside of being a “creature of habit” who also has stomach issues is the need/importance to include a variety of foods in my diet; not the same thing every singe day month after month….boo.
Well, I saved you from the long intro but ended with an almost just as long conclusion.  Enjoy the muffins.  If you end up making them with a different fruit, let me know how they turn out!  Leave me a message here or on my Tell Me Mel Facebook page.
Peace.MillionsofPeaches.Love.