Peaches and Cream Muffins

Peaches and Cream Muffin

This muffin has the sweet taste of summer baked in for a delightful way to start the day!  Treat yourself to the gentle swirl of creamy yogurt and the crumbly oat topping.

Shelby LOVES peaches!

Shelby LOVES peaches!

I have used fresh peaches and canned peaches in the recipe with equal results.  If you are using canned peaches, be sure to drain thoroughly.  The easiest way to peel a peach is to score an X in the bottom of the peach and place in gently boiling water for about two minutes.

poached peach

Remove from the water and cool until easy to handle. The peel will come off the poached peach easily.

Ingredients:

  • 1/2 c. greek yogurt
  • 2 teaspoons almond extract – divided
  • 4 eggs
  • 1/2 cup coconut flour – divided
  • 1/4 cup almond flour
  • 1/4 cup plus 1 Tablespoon honey
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon – divided
  • 1 cup peeled and diced peaches
  • 1/2 cup oats – I used gluten free
  • 1 Tablespoon almond milk (any nut or dairy milk can be used)

Pre heat oven to 350 degrees and use pan spray on a 12 cup muffin tin.

cream filling

In a small bowl, combine greek yogurt, 1 egg, 2 Tablespoons of coconut flour, and 1 teaspoon almond extract.  Combine well and set aside.  The coconut flour will absorb the liquid and the mixture will thicken a little while you are working on the rest of the batter.

Peaches and Cream Muffin

In a blender or food processor, place 3 eggs, 1/4 cup plus 2 Tablespoons coconut flour, 1/4 cup almond flour, 1/2 teaspoon cinnamon, 1/2 teaspoon sea salt, 1 teaspoon baking soda, 1/4 cup honey, and 1 teaspoon almond extract.  Blend until very well combined. Fold peaches into blended batter.

Peaches and Cream MuffinAdd batter with peaches to the yogurt mixture.

peaches and cream muffins

Gently fold, trying to preserve ribbons of yogurt cream.  Do not over mix.

Divide into sprayed muffin tin.

Use a fork to combine 1/2 cup oats, 1 Tablespoon honey, 1 Tablespoon almond milk, and 1/2 teaspoon cinnamon.  Crumble between fingers to top muffins.  Place in oven.  Bake 25 to 30 minutes until muffin springs back to gentle touch or toothpick inserted comes out clean.  Let set approximately 2 minutes and then remove from tins.

Peaches and Cream Muffins

Enjoy!

Mom Cooks Clean

Peaches and Cream Muffins
Recipe Type: Breakfast
Author: The Clean Cooks
Prep time:
Cook time:
Total time:
Serves: 12
Peaches and Cream muffin with the sweet taste of summer baked right in.
Ingredients
  • 1/2 c. greek yogurt
  • 2 teaspoons almond extract – divided
  • 4 eggs
  • 1/2 cup coconut flour – divided
  • 1/4 cup almond flour
  • 1/4 cup plus 1 Tablespoon honey
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon – divided
  • 1 cup peeled and diced peaches
  • 1/2 cup oats – I used gluten free
  • 1 Tablespoon almond milk (any nut or dairy milk can be used)
Instructions
  1. Pre heat oven to 350 degrees.
  2. Use pan spray on a 12 cup muffin tin.
  3. In a small bowl, combine greek yogurt, 1 egg, 2 Tablespoons of coconut flour, and 1 teaspoon almond extract. Combine well and set aside.
  4. In a blender or food processor, place 3 eggs, 1/4 cup plus 2 Tablespoons coconut flour, 1/4 cup almond flour, 1/2 teaspoon cinnamon, 1/2 teaspoon sea salt, 1 teaspoon baking soda, 1/4 cup honey, and 1 teaspoon almond extract.
  5. Blend until very well combined.
  6. Fold peaches into blended batter.
  7. Add batter with peaches to the yogurt mixture.
  8. Gently fold, trying to preserve ribbons of yogurt cream. Do not over mix.
  9. Divide into sprayed muffin tin.
  10. Use a fork to combine 1/2 cup oats, 1 Tablespoon honey, 1 Tablespoon almond milk, and 1/2 teaspoon cinnamon.
  11. Crumble between fingers to top muffins.
  12. Place in oven.
  13. Bake 25 to 30 minutes until muffin springs back to gentle touch or toothpick inserted comes out clean.
  14. Let set approximately 2 minutes and then remove from tins.
Serving size: 1 muffin Calories: 106 Fat: 4 g Carbohydrates: 16 g Sugar: 10 g Sodium: 237 mg Fiber: 3 g Protein: 5g

 






 

 

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