As pictured, the final product has a cleaner top than the original, although the coconut and goji berries are still included within the recipe for those who prefer a crunch. This muffin is delicious and light, leaving your tummy room for just one more!
1 cup buttermilk
2 tablespoons melted coconut oil
2 large eggs
1 & 1/2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 cup coconut sugar
1 teaspoon baking soda
2 teaspoons apple pie spice
2 cups frozen diced nectarines or peaches, thawed
1/4 cup flaked coconut, optional
1/8 cup dried goji berries, optional
Pre-heat oven to 350ºF. Line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the buttermilk, oil and eggs. Set aside. In a separate mixing bowl, combine the dry ingredients. Using a rubber spatula, stir the wet mixture into the dry ingredients until a batter forms. Gently fold the thawed fruit into the batter.
Scoop the batter into each cupcake liner until 2/3 full. Sprinkle with coconut flakes, if using. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up. If using, lightly press the goji berries onto the tops while the muffins are still warm.
Yield: 12 muffins