Peach Cobbler Muffins {with almond flour}
These almond flour peach muffins are bursting with fresh summer flavors from ripe peaches. Tangy, sweet, juicy and bright, all packed in one fluffy bite of a light fluffy muffin.
Servings: 12
Calories: 165kcal
Ingredients
- 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
- 1/3 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 ***
Instructions
- 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.
Notes
- *You can also use cashew butter or peanut butter.
- **Make sure to pack the coconut flour tight in the measuring cup to get the accurate amount.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 157mg | Fiber: 3g | Sugar: 10g