Einkorn and Oat Flour Nectarine Muffins
- Rose Huxford
- Aug 11
- 3 min read
These Einkorn and Oat Flour Nectarine Muffins offer a tasty and nutritious option for using nectarines in the summer. Filled with nectarine chunks and a hint of cinnamon and orange zest that perfectly enhances the fruit. These muffins contain no eggs, dairy, or oil, and are fortified with protein and fiber from the flours. Enjoy them as a delicious snack at any time of the day!
Nectarines rank among my favorite summer fruits. In my Einkorn and Oat Flour Nectarine Muffins, nectarines take center stage. My family and I enjoy muffins as a daily snack, prompting me to create these muffins. Nectarines are low in calories and packed with vitamins, minerals, and antioxidants, which can support gut and heart health, enhance immunity, and assist in weight management. They also provide fiber that promotes digestive health and may help lower the risk of certain chronic diseases. So, fill these muffins with nectarine chunks and savor them as an afternoon snack!
Einkorn and Oat Flour Nectarine Muffins
Yields: ~ 18 muffins
Pre-heat oven: 375 degree F.
Prep-time: ~10 minutes
Bake-time: ~15-20 minutes
Equipment: Muffin pan, muffin liners, 2 large mixing bowls, spatula, whisk, liquid measuring cup, measuring spoons, measuring cups, cutting board, paring knife, cooling rack.
Ingredients
2 cups ripe nectarines, diced
1 1/2 cups gluten free oat flour, or regular oat flour
1 cup einkorn flour, whole wheat or white
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbps corn starch
1/2 tbsp ground cinnamon, I use Ceylon cinnamon
2 tbsp hemp seeds
zest from one whole orange
3 tbsp ground flaxseed meal
1/3 cup unsweetened apple sauce
1/3 cup dairy free milk or regular milk (I used oat milk)
1 tbsp apple cider vinergar or white vinegar or lemon juice
1/2 cup real maple syrup
1/4 cup coconut or date sugar
1 tsp pure vanilla extract
Directions
Pre-heat the oven to 375 degree F.
Line your muffin pan with muffin liners and set it aside.
To prepare homemade dairy-free buttermilk, mix your dairy-free milk with apple cider vinegar in a liquid measuring cup. Stir the mixture and let it sit for 5-10 minutes until it curdles.
Next, dice your nectarines and set them aside.
In a large mixing bowl, sift the oat and einkorn flour either together or separately. Then, add the salt, baking soda, baking powder, corn starch, cinnamon, zest from a whole orange, flaxseed meal, and hemp seeds. Whisk all the ingredients until they are well mixed. Use a spatula to stir in the nectarines, ensuring they are evenly coated. Form a well in the center.
In another large mixing bowl, whisk together apple sauce, buttermilk, maple syrup, vanilla and coconut sugar.
Pour your wet mixture into your dry mixture. Use the spatula to combine all of the ingredients until just blended. Avoid over mixing.
Utilize an ice cream scooper or a 1/4 measuring cup to portion the batter into your prepared muffin pan, filling each cup to 3/4 full.
Bake for about 15-20 minutes, or until a tooth pick comes out clean and the tops are nice and golden.
Once done baking, let the muffins rest in the muffin pan for a few minutes before transferring them to the cooling rack.
For storing, allow the muffins to cool completely before placing them in a air tight container or in a freezer bag to either store on the counter for up to 4 days, or in the freezer for up to a month.
Enjoy!
Comments