Peach Cobbler Muffins- Paleo and Gluten-Free
Servings: 12 muffins
Ingredients
- 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
Streusel topping:
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tbsp almond flour
- 2 tbsp butter or ghee
Instructions
- 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.
Notes
This recipe was adapted from Bravo For Paleo's Blueberry Muffin recipe.