Gluten-Free Peach Crumple Desserts

1. Preheat oven to 350 levels F. Coat a 24-cup mini muffin tin with cooking spray.

2. Pulse oats in a blender till finely ground. Add cinnamon, baking powder, baking soda and salt; pulse a pair of times to mix. Add eggs, applesauce, brown sugar, oil and vanilla; puree till refined. Trail in carrot, currants (or raisins) and nuts. Comprise the ready muffin cups (they’ll be paunchy). Sprinkle with coconut, if desired.

3. Bake the truffles till a toothpick inserted within the heart comes out well-organized, 16 to 19 minutes. Frigid within the pan on a wire rack for 10 minutes, then flip out to chill entirely.

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Tip: Of us with celiac illness or gluten sensitivity must employ oats labeled “gluten-free,” as oats are ceaselessly execrable-nefarious with wheat and barley.

Equipment: 24-cup mini muffin tin