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Perfectly Peachy Muffins

By Mia Shettler


  • A dozen muffins!  


What you'll need: 

  • 1 cup gluten-free all-purpose baking flour  
  • 100 grams organic oat flour 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon cinnamon
  • 3 cups peaches, chopped into cubes 
  • 1 cup plant-based buttermilk* (1 cup almond milk + 2 tbsp apple cider vinegar)
  • 4 tablespoons extra-virgin olive oil 
  • 1 large egg
  • 4 tablespoons organic honey
  • Zest of 1 orange 
  • 1 teaspoon almond extract, optional 
  • Coconut Spray Oil 


  1. Preheat oven to 400. Spray your muffin tin with coconut oil to prevent sticking and set aside.
  2. Prepare the buttermilk. Combine 1 cup of almond milk with 2 tbsp of apple cider vinegar. Stir and set aside for 5 minutes.
  3. In a large bowl, whisk together all-purpose flour, oat flour, baking powder, cinnamon & ginger.  
  4. Rinse and dry the peaches. Slice the peaches into bite-sized cubes, then add them into the flour mixture bowl, gently stir the peached to coat in the flour mixture
  5. In a medium-sized bowl, whisk together buttermilk, olive oil, egg, honey, orange zest & almond extract, until combined.
  6. Pour wet ingredients into the dry ingredients and stir until just combined.
  7. Using a 1/4 cup measuring cup, pour a scoop of the batter into each muffin tin cup.
  8. Bake the muffins for 15-20 minutes or until a toothpick comes out clean.
  9. Remove from the oven and allow to cool. Store in the fridge or freezer.


  • If you’re looking for the perfect peaches, find them in season at Panorama Orchards at the market! 
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