Makes 6 muffins
1 cup gluten free flour mixture
1/4 cup almond meal
2 tablespoons ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaq ground cinnamon
1/4 cup organic sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 medium egg
2 tablespoons Greek style yogurt
1/4 cup lowfat 2% milk
3/4 cup peaches, diced
Preheat oven to 350F. Line a muffin tin with paper or silicone liners.
Whisk together flour mixture through ground cinnamon.
In a separate bowl beat together sugar through milk. Add flour mixture and beat until batter is smooth. Stir in peaches to combine.
Spoon batter into the prepared muffin tin. Bake for about 20 minutes until slightly golden on top and a wooden toothpick inserted in the center of the muffin comes out clean.
Per Serving: 157 Calories; 8g Fat (4g sat); 5g Protein; 13g Carbohydrate; 10g Sugar; 2g Dietary Fiber; 52mg Cholesterol; 269mg Sodium.