These super fun Peach Cobbler Muffins are just what you need for a summer breakfast! Packed with fresh peaches and cinnamon, but made without the grains. A kid-friendly breakfast or snack that is also kid approved! Paleo and Gluten-Free too.
No amount of summer heat is stopping my baking enthusiasm at the moment. Nor is it stopping my 12 year old! In fact, with out super high temps, we’ve been spending a lot more time in the house during the day, and my daughter is finding any excuse to bake her way through summer. A crate of peaches? Let’s do a cobbler. Still some left? I told her it was time to create something fun for breakfast.
So we dreamed up these Peach Cobbler Muffins. Lightly spiced with cinnamon, full of fresh chunks of peaches, and a buttery sweetened topping. And the simplicity of it? Grab your kids and let’s head to the kitchen for a fun summer indoor activity!
These Peach Cobbler Muffins are:
- Easy to make! You don’t even need a mixer.
- Healthy: Let’s be honest, it’s hard to come up with kid friendly breakfast that are actually good for your kids. These are full of fiber, even some protein from the almond flour, and not loaded with sugar.
- Fluffy, yet moist and delicious
- Easy to store! I love making a batch of muffins, and then having them the rest of the week. Store them in the freezer and just remove one and let it defrost at room temperature for 20 minutes before enjoying.
How to make Peach Cobbler Muffins:
Let’s gather up our easy ingredients:
- fresh peaches
- almond flour
- coconut flour
- coconut sugar
- baking soda
- sea salt
- coconut oil
- vanilla extract
- dairy-free milk
We start by prepping a muffin pan (liners or cooking spray), then chopping up our peaches and sprinkling them with cinnamon.
After setting the peaches aside, I whisked together the dry ingredients, and separately beat together the wet ingredients. I combined them together, and threw in the fresh peaches. Fill the muffin cups to 3/4 full. Make a crumb topping by combining some almond flour, coconut oil (can also use butter or ghee), and coconut sugar. Sprinkle on top of each muffin. Bake 18-20 minutes.
Remove from oven when the muffins are golden and spongy to the touch. Let sit and cool for 15 minutes before removing from the muffin pan.
Enjoy! You can even slather on a bit of butter to a warm muffin.
Peaches: Use apples in place of peaches when they aren’t in season!
Nuts: pecans would taste really yummy in the streusel that is added to the top of each muffin
Butter/Ghee: butter or ghee can be used in place of the coconut oil
Peach Cobbler Muffins- Paleo and Gluten-Free
- 1 cup chopped ripe peaches
- 1 tbsp cinnamon divided
- 2 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 cup milk
- 2 eggs
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tbsp almond flour
- 2 tbsp butter or ghee
Preheat oven to 350 degrees. Generously grease a 12 cup muffin tin with coconut oil (muffin papers can also be used but are not necessary).
To prepare your peaches, keep the skin on and chop into small squares about 1/2 inch diameter. Sprinkle with 2 tsp cinnamon, and coat the peaches. Set aside.
Combine both flours, salt, coconut sugar, remaining cinnamon, and baking soda in a small bowl.
In a large bowl, beat together coconut oil, vanilla extract, milk, and eggs.
Gradually mix in dry ingredients, and continue to beat until well combined (batter will be lumpy). Fold in peaches.
Pour batter into prepared muffin cups
Prepare the streusel: In a small bowl, stir together the sugar, cinnamon, flour, and butter or ghee. Spoon about 1 tsp of the streusel to top off each muffin.
Bake at 350 for 18-20 minutes or until toothpick is inserted and comes out clean.
This recipe was adapted from Bravo For Paleo's Blueberry Muffin recipe.