Made with juicy peaches, sweet cinnamon, and protein-enriched egg whites, you'll find these grab-and-go muffins just peachy - literally!
2 cupsspelt flour
1 1/2 tspbaking powder
1 1/2 tspground ginger
1/8 tspsea salt
For Wet Ingredients
- 1 1/4 cupsunsweetened almond milk
- 2 tbspcoconut oil, melted and cooled, plus more for greasing tin
- 1/3 cup
- 1 tspvanilla extract
- 1/4 cuppure maple syrup
- 1 cup (approx. 1 peach)fresh peaches, diced
For the Crumb Topping
- 2 tbspspelt flour
- 2 tbspcoconut sugar
- 1 tbspground oil, solid (refrigerated or frozen)
- 1/2 tspground cinnamon
- 1/8 tspsea 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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- 1 1/4 cups
For Dry Ingredients