Oven to 325 degrees
Use your mixer to make this luxury a snap. First add in all the dry ingredients into the mixer bowl — oat flour, baking powder and soda, and cinnamon.
Whisk the dry ingredients together until there are no lumps.
Add the canola oil, syrup, almond milk and vanilla to the dry mixture. Then combine all ingredients with the whisk attachment for about three minutes or until the batter becomes smooth.Slowly increase mixing speed from stir to level eight. The whisking makes the batter light and fluffy aka extra tasty!
Chop the thawed peaches into chunks. Then use a silicon spatula to fold the peaches into the batter.
When the peaches and batter are thoroughly combined, add cupcake liners (yes, mine are holly!) to a muffin tin and spray each liner with EVOO. Use a .3 cup measuring spoon to add the batter into the cupcake tins.
Bake in the oven at 325 degrees for approximately 20 minutes or until the cupcakes have risen and tops bounce when pressed down.
Serve with a delish cup of coffee or green tea and you’ll be ready to walk the red carpet! These are SO moist and fabulous, you’ll eat them before Perez Hilton can blog about Oscar fashion disasters!
