These healthy peach cobbler muffins are filled with clean, wholesome ingredients; naturally sweetened with banana and just a touch of coconut sugar. Paleo, low carb, gluten and refined sugar-free, these peach muffins are a must-have for the summer.
Sweet Georgia peach, summer is in full force!
We’ve been experiencing a bit of a heatwave recently and boy does it have me craving some of my summertime favorites.
I love taking advantage of the fruits and vegetables in season. Because they are always extra tasty.
A few of my favorite summer recipes:
I can never get enough of a sweet juicy peach in the summer and you know what that means?
A whole bunch of healthy peach recipes to satisfy those cravings!
Why Do I Love Healthy Peach Cobbler Muffins?
These healthy muffins are moist and fluffy with a sweet little crunch from delicious juicy peaches and walnuts.
1. Easy to Make
These little puffs of heaven are super easy to make, so healthy and tasty that you’re never going to believe how healthy they really are.
2. Healthy Ingredients
They are grain-free, paleo and refined-sugar-free – sweetened only with banana, sweet potatoes, and a touch of coconut sugar.
3. Perfect for Meal Prep
These paleo peach cobbler muffins are the perfect recipe for meal prep because the recipe can easily be doubled and the muffins can be stored for later use.
4. Breakfast or Dessert
They’re a great on-the-go breakfast or snack and they are decadent enough to serve as a dessert to satisfy any sweet tooth.
Warm the peach cobbler muffin up and top it with your favorite ice cream for some peach cobbler a la mode style.
What Kind of Peaches is Used for Healthy Peach Cobbler Muffins?
There are hundreds of varieties of peaches, but they all can be broken down into three different categories:
Freestone- these are peaches where the stone can easily be removed from the flesh.
They tend to be a bit larger and less juicy than the other categories of peaches and most commonly found in the grocery store.
They are harvested between late May and continues to October, so this is a great fall recipe for you as well!
Semi-Freestone- this is a newer hybrid of the freestone and clingstone categories.
As the name would suggest, its pit is not as easily removed from the flesh of the peach. This peach still works well for eating fresh or to use in baking and/or canning.
Clingstone- The pit is a bit more stubborn when it comes to removing it.
These varieties tend to be softer, juicier, and sweeter, making them perfect for jams, jellies, and canning. Because they are sweeter, they are great if using fresh in desserts as well.
You can read more Here.
A freestone peach will work well for this recipe and is what I chose to use.
If you decide to use another variety keep in mind that the final product may not end up with the same texture due to different moisture content of the peaches.
Ingredients Needed to Make Paleo Peach Cobbler Muffins
This recipe uses some pretty standard baking ingredients: eggs, vanilla extract, and baking soda, so I only had to make a few tweaks to keep it lower-carb and paleo-friendly.
Ripe bananas – one of my favorite ways to sweeten a recipe without sugar. The riper the banana, the sweeter they will be.
Sweet potato puree – another great way to sweeten a recipe without sugar, also helps to create a denser muffin-like texture.
Fresh peaches – the star of the show! Read the section above on the best peaches to use for this recipe. It makes a difference!
Coconut flour – a staple in my low carb/paleo recipes. Replaces refined flour in traditional recipes.
Coconut sugar – subtly sweet with a hint of caramel, similar to brown sugar.
Walnuts – optional, but they are a great source of vitamins, minerals, healthy fats, protein and fiber. They add a nice little crunch to the muffins as well.
How to Make Paleo Peach Cobbler Muffins
As promised, this recipe is very easy to make.
First, preheat oven to 375 F.
In a large bowl, take all of your wet ingredients: banana, sweet potato puree, eggs, and vanilla extract, and thoroughly combine.
Then in a separate smaller bowl combine baking soda, coconut flour, and coconut sugar.
Next, add all of the dry ingredients into your wet ingredients and mix.
Lastly, gently fold in your peaches and walnuts (if using).
Place muffin mix into tins and bake at 375 F for 25-30 minutes; until a toothpick comes out clean when inserted into the center. Boom. Done!
How to Store Healthy Peach Cobbler Muffins
Store these delicious muffins in the fridge for up to 5 days or carefully sealed in the freezer for up to 2 months.
Perfect for making a bunch ahead of time and pulling from the freezer as you need it.
My Favorite Ways to Serve These Healthy Peach Cobbler Muffins
These muffins are seriously SO good on their own, but there are definitely ways to doll them up to keep your taste buds happy.
I really like to top it with yogurt which is like a peach and cream but healthy version.
Additionally, adding nut butter to make it a little more filling and helps get me through to my next snack or meal.
Topping them with ice cream or a whipped topping is a great way to transform this healthy breakfast into a healthy dessert- without the guilt.
Drizzling some honey or maple syrup over the top really makes this a sweet treat if that’s what you’re craving!
What are your favorite peach recipes? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy Breakfast Muffin Recipes You May Like:
- 2 medium ripe peaches
- 1 cup ripe bananas 2 medium
- 1 cup cooked sweet potatoes cooled
- 1/2 cup almond butter *
- 2 eggs (room temperature)
- 1/4 cup coconut flour (packed) **
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 heaping tsp vanilla extract
- a pinch of sea salt
- 1/3 cup chopped walnuts (optional)
- 1/4 cup coconut sugar (optional) ***
- Preheat the oven to 375 F
- Wash and dry the peaches. Cut them in half, then remove the pits. Cut one into slices, one into cubes.
- In a medium mixing bowl, mash all the wet ingredients – ripe bananas, cooked sweet potatoes, almond butter, vanilla extract, and eggs or pulse in a food processor until smooth,
- Combine the dry ingredients – coconut flour baking soda, baking powder, and sea salt. Fold in the cubed peaches, and walnuts (if using any).
- Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top.
- Place the sliced peaches on top and extra pinch cinnamon (optional). Bake for 25 - 30 minutes until toothpick come out clear after sticking through the middle.
- Let it cool for 10 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.
***Coconut Sugar is optional. For a bit more sweet taste. it won’t affect the texture.
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 157mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.