Peach Cobbler Muffins
- Yield: 12 Muffins 1x
1/4 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1 Teaspoon Lemon Juice
1/4 Cup Brown Rice Flour
1/2 Cup Millet Flour*
1/4 Cup Oat Flour*
1/2 Cup Almond Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Sea Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1/2 Cup Unsweetened Apple Sauce
1 Teaspoon Vanilla
1/3 Cup Honey
1/4 Cup Pure Maple Syrup
2 Tablespoon Coconut Oil, Softened
Peel and dice the peaches, you should have 1 – 1 1/2 cups peaches.
In a small mixing bowl combine the peaches, cinnamon, nutmeg and lemon juice and gently toss until peaches are coated with spices. Set aside.
Preheat oven to 350˚ Prepare muffin tins with paper liners.
In a mixing bowl stir the dry ingredients and spices together. Add in the applesauce, egg, vanilla, honey, maple syrup and coconut oil. Stir together until just combined. Gently toss in the prepared peach mixture.
Pour into prepared muffin tins. Top each muffin with one of the reserved diced peaches. Bake 18-20 minutes.
Allow to cool 15 minutes, remove from muffin tin and allow to cool completely.
These muffins were inspired by my favorite peach cobbler recipe with the added benefit of becoming a portable single-serving.
These muffins have all the great flavor of cobbler, but now you can freeze them for an on the go breakfast or a midnight snack.
*Grind your own millet and oat flours by placing the whole grains into a coffee grinder or high powered blender and blend until they become a powder.