Prepare a checklist; keep all required ingredients within reach

To make the batter: Take the flours- all-purpose, spelt, flax meal, toasted oats, baking powder and baking soda, salt in a large bowl and stir with a dry whisk until combined. Add the lemon zest combine.
Add maple syrup, molasses, Vanilla extract and oil to the curdled milk, and briskly whisk to combine. Add the dry mix to the wet mix, whisk to make a smooth batter. Add mashed peaches, whisk
Fold the cranberries and chocolate chips into the batter. Rest for 15 minutes. batter ready

Preheat the oven to 375 degrees F. 180c
Used silicone muffin mould. Fill 3/4 of muffin cups with batter. I also used two ramkins. Top the muffins with chocolate chips. Muffins are ready for baking
Place the muffin mould in the preheated oven. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes more.
Transfer to a serving plate and serve warm or at room temperature. Enjoy with a cup of tea. When covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days