Healthy fresh peach and blueberry muffins made with oatmeal and almond flour, sweetened with maple syrup and topped with a delicious oat streusel topping. Gluten free and refined sugar free.
In a large mixing bowl, whisk together oat flour, almond flour, tapioca flour (or arrowroot if using), baking powder, baking soda, and salt.
Then, add eggs, maple syrup, lemon zest and coconut oil. Mix until cohesive batter forms.
Then, fold in peaches and blueberries (see notes if using frozen blueberries).
Make streusel. Add oats walnuts, sugar, cinnamon and salt to a small bowl. Toss well to combine.
Stir in coconut oil and use your hands to combine until crumble mixture forms.
Line a muffin tin with 12 muffin liners, then fill each 3/4 full. Shake the pan a bit so that the batter is evenly distributed.
Sprinkle streusel evenly overtop each.
Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out cleanly. Allow to cool entirely before serving.
Storing + freezing:
Store in an airtight container at room temperature. They will stay fresh for about three days.
Don't store them in the fridge, as it will dry them out.
You can freeze muffins for up to 1 month. Simply reheat them in the microwave for 30 seconds to one minute when ready to eat.