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Peach Muffins with Crumb Topping

Peach Muffins with Crumb Topping

Peach Muffins with Crumb Topping

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Made with juicy peaches, sweet cinnamon, and protein-enriched egg whites, you’ll find these grab-and-go muffins just peachy – literally!

Recipe Ingredients

2 cups
spelt flour
1 1/2 tsp
baking powder
1 1/2 tsp
ground ginger
1/8 tsp
sea salt
1 1/4 cups
unsweetened almond milk
2 tbsp
coconut oil, melted and cooled, plus more for greasing tin
1 tsp
vanilla extract
1/4 cup
pure maple syrup
1 cup (approx. 1 peach)
fresh peaches, diced
2 tbsp
spelt flour
2 tbsp
coconut sugar
1 tbsp
ground oil, solid (refrigerated or frozen)
1/2 tsp
ground cinnamon
1/8 tsp
sea salt

Instructions

1
Preheat oven to 375 degrees Fahrenheit and grease a 12-cup muffin tin with coconut oil, then set aside.
2
In a large bowl, combine all dry ingredients and stir together.
3
In a separate bowl, combine the wet ingredients and stir together.
4
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced peaches.
5
To make the crumb topping, combine all ingredients in a bowl and work together with your fingers, until a course crumb mixture is created.
6
Add the batter to prepared muffin tin, filling 2/3 of the way up. Sprinkle the crumb topping over the batter evenly.
7
Place in the oven and bake for for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8
Allow to cool on a wire rack.

Peach Muffins with Crumb Topping

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