Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Yield: 9 muffins
These peach cobbler muffins are loaded with fresh peaches and are topped with a delicious oat crumble on top. These muffins make a perfect breakfast and treat during peach season!
Peach season is here and in full swing. Peaches are not only my favorite fruit, but my favorite flavor! And these muffins do not disappoint!
They’re loaded with fresh diced peaches, and are topped with an incredible crumble, much like a peach cobbler! These are much healthier and are refined sugar free, but believe me, you won’t notice the difference between the sweet peach flavor and coconut sugar that is used. These muffins encapsulate all the peach summer flavors into a personal serving of peach cobbler, making them the perfect summer muffin.
Ingredients
Flax Egg– combine 1 Tablespoon of ground of flaxseed with 2.5 Tablespoons of warm water. Let set in fridge for 10 mins.
Melted Coconut Oil– I use naturally refined so there is no coconut taste or smell. I love this one!
Pure Vanilla Extract– I use and love this one. The Madagascar vanilla has a powerful vanilla flavor that complements any baking. It’s a little pricey but lasts me awhile, even with all the baking and recipe testing I do!
Coconut Sugar– great for substitute for refined sugar, but feel free to switch out with any granulated sugar.
Almond Milk– I use unsweetened almond milk, but use your favorite kind. If you use sweetened or vanilla flavored it may change the flavor outcome of these muffins. Let me know if you do!
Oat Flour- I make my own by blending these Trader Joe’s Gluten Free Rolled Oats until it reaches a super fine consistency.
Almond Flour– I prefer to use blanched almond flour compared to unblanched. Unblanched is the whole almond ground including the skin. Blanched is sweeter, almost like cake flour which is perfect for baked goods!
Baking Powder
Salt
Cinnamon- I’m allergic to cinnamon so I use 1/4 teaspoon nutmeg and a large pinch of cloves in replacement.
Fresh Peaches- I love getting fresh peaches at my local farmer’s market!
Rolled Oats– make sure your rolled oats are certified gluten free if sensitive to cross contamination. I use and love these Trader Joes Gluten Free Rolled Oats.
How to make:
Combine
Combine the dry ingredients together in a medium bowl.
Whisk
Whisk the wet ingredients together in a medium bowl.
Add
Add the dry ingredients to the wet ingredients and mix until combined.
Peel and Dice
Peel the skin off of the peaches and dice them into 1/4″ by 1/4″ pieces and add the peach to the batter.
Fold
Fold the diced peach into the batter, careful not to make the batter too mushy.
Scoop
Scoop the batter into a lined muffin tin. Fill each liner until level with the top.
Mix
Mix the softened (not melted) coconut oil, coconut sugar, oat flour and rolled oats together in a small medium bowl. Make sure all ingredients are thoroughly incorporated.
Crumble
Split the crumble between each muffin and top the muffin with the crumble until it covers the entire top of the muffin.
Bake
Bake the muffins at 350 degrees for 23 mins.
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Peach Cobbler Muffins (Gluten Free and Vegan)
Course: Breakfast, Dessert, Snacks9
servings10
minutes25
minutes35
minutesThese peach cobbler muffins are loaded with fresh, juicy peaches and are topped with a delicious oat crumble on top. These muffins are like a personal sized peach cobbler that can be enjoyed for breakfast or dessert!
Ingredients
- Wet Ingredients
1 flax egg (combine 1 Tablespoon of ground flaxseed with 2.5 Tablespoons of warm water. Set in fridge for 10 mins)
3 Tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup coconut sugar
1/3 cup almond milk- or your favorite nut milk
- Dry Ingredients
1 cup oat flour- I love making my own in a blender by blending these rolled oats until they reach a super fine consistency
1 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (or 1/4 teaspoon nutmeg and a pinch of cloves)
- Fresh Produce
1 cup diced peach
- Crumb Topping
1/4 cup softened coconut oil
1/3 cup coconut sugar
1/4 cup oat flour
1/3 cup rolled oats
Optional: dash of cinnamon
Directions
- Preheat oven to 350 degrees.
- Make flax egg and set in fridge for 10 mins.
- Combine the dry ingredients together in a medium bowl.
- Whisk the wet ingredients together in a medium bowl.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Peel the skin off of the peaches and dice them into 1/4″ by 1/4″ pieces and add the peach to the batter.
- Fold the diced peach into the batter, careful not to make the batter too mushy.
- Scoop the batter into a lined muffin tin. Fill each liner until level with the top.
- Mix the softened (not melted) coconut oil, coconut sugar, oat flour and rolled oats together in a small medium bowl. Make sure all ingredients are thoroughly incorporated.
- Split the crumble between each muffin and top the muffin with the crumble until it covers the entire top of the muffin.
- Bake the muffins at 350 degrees for 23 mins.
Notes
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Did you make this recipe?
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