1 1/4 cups quick oats
1 1/2 cup all purpose flour or your preferred choice of flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp cinnamon
1/2 cup brown sugar or palm sugar
1 1/2 cups almond milk or regular milk
1/4 cup avocado oil or butter, melted
1 tsp vanilla
1/2 tsp grated lemon rind
1 1/2 cup chopped fresh peaches, skin on
3 tbs brown sugar
1 tbs flour
2 tbs oats
3 tbs oil or butter
Preheat the oven to 375°F. Grease a 12-count muffin pan with oil or line with cupcake liners. Bake for 25-30 minutes.
In a medium sized bowl mix the oats and milk, let stand for a few minutes.
In a separate bowl whisk the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg).
Whisk egg, vanilla, brown sugar, lemon rind and oil or butter into the oat mixture.
Pour over dry mixture and mix in peaches. Stir until moistened.
Fill the muffin tins to the brim with batter and top with crumble and a slice of peach. Bake for 25-30 minutes or until the toothpick comes out clean. Allow the muffins to cool in the pan before transferring to a wire rack to continue to cool.