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


    For Dry Ingredients

  • 2 cups
    spelt flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    ground ginger
  • 1/8 tsp
    sea salt
  • For Wet Ingredients

  • 1 1/4 cups
    unsweetened almond milk
  • 2 tbsp
    coconut oil, melted and cooled, plus more for greasing tin
  • 1/3 cup
  • 1 tsp
    vanilla extract
  • 1/4 cup
    pure maple syrup
  • 1 cup (approx. 1 peach)
    fresh peaches, diced
  • For the Crumb Topping

  • 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


  • Preheat oven to 375 degrees Fahrenheit and grease a 12-cup muffin tin with coconut oil, then set aside.

  • In a large bowl, combine all dry ingredients and stir together.

  • In a separate bowl, combine the wet ingredients and stir together.

  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced peaches.

  • To make the crumb topping, combine all ingredients in a bowl and work together with your fingers, until a course crumb mixture is created.

  • Add the batter to prepared muffin tin, filling 2/3 of the way up. Sprinkle the crumb topping over the batter evenly.

  • 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.

  • Allow to cool on a wire rack.

  • Credit to A Sweet Pea Chef

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