These muffins are perfect when you're having that mid-morning or mid-afternoon slump! Cooking the peach really brings out its sweetness so there's only a relatively low amount of maple syrup added to these baked treats, which are also oil free. The almond topping adds a nice crunch, reminiscent of streusel topped muffins but with a healthy twist!
Three great health benefits: beneficial for digestive health, promotes healthy skin, good source of fibre
Ingredients:
2 tbsp chia seeds
120ml water
1 & 1/2 tsp apple cider vinegar
60g almonds, chopped
60ml maple syrup
110g ground almonds
1 & 1/2 tbsp arrowroot
1 tsp gluten free baking powder
1 tsp ground ginger
1 peach, chopped into small dice
Method:
1) Preheat oven to 180 degrees C. Line a muffin tin with paper cases.
2) In a small bowl, mix together the chia seeds, water and apple cider vinegar. Set aside.
3) In another small bowl, mix together the chopped almonds with 1 & 1/2 tbsp of the maple syrup. Set aside.
4) In a mixing bowl, combine the ground almonds, arrowroot, baking powder and ginger. Gently stir in the peach so that all of the pieces are coated in the dry mixture.
5) Next, add the chia mixture and remaining maple syrup. Stir to combine.
6) Divide the mixture between the prepared muffin cases and top each with a equal measure of the chopped almonds & maple. Bake for 40 minutes (keep an eye on the topping in the final 10 minutes to ensure it doesn't burn- you may need to cover with some tinfoil at this point).
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
