Ingredients

How to make it

  • Mix chia seeds with water and let sit for one minute, stir, then set aside for ten minutes.
  • Preheat oven to 350F degrees. Grease or line a 12 cup muffin tin.
  • Sift flours, flax, white sugar, baking powder, baking soda, salt and cinnamon.
  • In a separate mixing bowl, combine oil, peach puree, yogurt, and brown sugar. Mix until well blended. Add in egg, chia seed gel (or another egg), vanilla and almond extract and mix until well combined.
  • Gently fold dry ingredients into the oil mixture, before it's fully incorporated add in diced peaches and blueberry and finish folding until just combined.
  • Scoop batter into muffin tins by heaping 1/4 cup measure.
  • Bake for 20-25 minutes in the center of the oven. A toothpick inserted into the center that comes out with dry crumbles is done, or press the center lightly with your finger, if it springs back it is done.
  • Let cool in tins for at least 20 minutes before removing. Let cool completely before storing. Store loosely covered on the counter or in the fridge up to 4 days. They freeze great too.

Reviews & Comments 3

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Another great muffin recipe Shona!! Yay, my kiddos ate one up for a snack today, no complaints here :) Added a review in the IMI ---------> Hearty Peach And Blueberry Muffins
    6/16/14
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  • jett2whit 3 years ago
    YUM! These look and sound delicious!!
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  • NPMarie 3 years ago
    I really love your recipes:) This sounds so very good!
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  • Cosmicmother 3 years ago
    I use a peach/apple sauce blend that comes in 1/2 cup tubs at the grocery store. If you are using frozen fruit, toss them with a little extra flour until they are coated well. This will stop them from sinking to the bottom or making the muffins too soggy.
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