Fresh Peach Muffins ???????? | A Sweet Pea Chef
Make these easy peach muffins with a delish crumb topping for a great sweet treat that also happens to be high in protein and low in carbs, if you can believe it!! These healthy muffins are clean eating.
INGREDIENTS
For The Dry Ingredients:
2 cups spelt flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. sea salt
For The Wet Ingredients:
1 1/4 cups unsweetened almond milk
2 tbsp. coconut oil melted and cooled, plus more for greasing tin
1/3 cup liquid egg whites (or 2 egg whites)
1 tsp. vanilla extract
1/4 cup pure maple syrup
1 cup fresh peaches, diced (approx. 1 peach)
For The Crumb Topping:
2 tbsp. spelt flour
2 tbsp. coconut sugar
1 tbsp. coconut oil, solid, solid
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
Grab the full recipe on the blog at
HOW TO SUBSTITUTE SPELT FLOUR
Instead of spelt flour, you could also use the following:
SAME 1:1 RATIO AS SPELT FLOUR:
. whole wheat pastry flour
. cassava flour (GF, nut-free)
. almond flour (GF)
REQUIRE MORE LIQUID THAN SPELT FLOUR:
. coconut flour – but you’ll need to add more liquids
REQUIRE MORE FLOUR THAN SPELT FLOUR:
. oat flour – you’d need to add in a little more oat flour than what’s called for with the spelt flour
HOW TO REPLACE 1 WHOLE EGG:
If you need to substitute for the egg whites for taste or dietary preference, though, here’s how to do it.
. use 1/4 cup liquid egg whites
. use 2 egg whites
. 1 use flax eggs (vegan, 1 tbsp ground flaxseed meal + 3 tbsp water)
. 1 chia eggs (vegan, 1 tbsp ground chia seeds + 3 tbsp water)
. 1/4 cup mashed banana mashed banana
. 1/4 cup unsweetened applesauce
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Gluten Free Peach Muffins - Sugar Free Summer Desserts Recipe
Muffins? Yes! Gluten Free Muffins? Yes!!! Gluten Free, Sugar Free, Peach Muffins? YES!!! This quick muffins recipe is perfect for a summer dessert, or an amazing summer breakfast recipe. It also happens to be even better to enjoy with a tea or a coffee, or for a midnight snack!
Ingredients for Gluten Free Peach Muffins
2 eggs
½ Cup (140 g) Greek yogurt
3 ¼ Tbsp (40-45 g) Sugar Substitute (Erythritol / Monk Fruit)
1 tsp Vanilla Extract
1 Cup (110 g) Gluten Free Flour
¼ Cup Oat Flour
1 tsp Baking Powder
3-4 oz (90-120 g) Canned Peaches
Instructions for Gluten Free Peach Muffins
1. In a bowl, mix together yogurt, sugar substitute, eggs, and vanilla extract.
2. Incorporate the flour and baking powder and mix well.
3. Transfer the gluten free muffins batter into a silicon muffin cup. Fill about ½ way. Add a slice of peach. Fill the cup to about ¾. Place 1-2 more slices of peaches on top.
4. Preheat the oven to 350 F (175 C)
5. Bake the gluten free peach muffins at 350 F (175 C) for approximately 30-35 minutes
Bon appétit!
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Easy Peach Cobbler (with oats!)
Easy Peach Cobbler
Today I'm going to show you how to make peach cobbler.
This oatmeal peach cobbler is made without butter, sugar and flour!
This healthier recipe comes with less sugar and less calories than traditional ones.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
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✅Healthy Zucchini Brownies:
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This is why you'll love this healthy peach cobbler:
It's super easy to make (10 minutes to whip it up).
It's so satisfying and delicious.
It's easily made with fresh, frozen or canned peaches.
There's no butter and fluor in this recipe.
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PEACH COBBLER RECIPE
Ingredients:
(for 6 servings)
4 cups sliced peaches (fresh, frozen or canned) (600g)
1/2 tsp cinnamon
1-2 tsp tapioca starch or cornstarch
2 tbsp maple syrup, agave or honey
1 cup ground oats or oat flour (100g)
2 tsp baking powder
1/4 cup unsweetened applesauce (65g)
1/4 cup milk (60ml)
1/4 cup maple syrup, agave or honey (60ml)
1 tsp vanilla extract
NUTRITIONAL INFO (per serving):
186 calories, fat 1.7g, carb 40.9g, protein 3.8g
Preparation:
Slice your peaches, but not too thin, there's no need to peel it.
In a bowl, combine sliced peaches, ground cinnamon, cornstarch and your sweetener.
Transfer to a baking dish and bake for 10 minutes at 350F (180C), just to soften the peaches a bit.
Meanwhile, in same bowl, add the ground oats, baking powder, applesauce, milk, your sweetener and vanilla extract. Whisk well until combined.
Take the peaches out of oven and using a spoon, pour the batter all over the peaches.
Bake in the oven for 30 minutes at 350F (180C).
Serve warm with scoop of vanilla ice cream, fresh whipped cream or Greek yogurt on top.
Enjoy!
healthy peach crumble ???????? the PERFECT summer dessert!
Easy Peach Muffin Recipe!
Have you ever gone to your local orchard and picked so many peaches that you don’t know what to do with them all? Recently this happened during a family outing so I decided to make Peach Muffins!
How to make peach muffins:
Ingredients
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs
• 2 cups white sugar
• 2 cups peeled, pitted, and chopped peaches
Directions:
1. Preheat oven to 400F degrees and line your tin with cupcake liners.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Recipe Playlist:
More Dessert Recipes:
Blueberry Muffins with Lemon-Cream Cheese Glaze:
No Bake Chocolate Lasagna:
Blueberry Crumble Bars:
Spritz Cookies:
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Sugar Cookie Cheesecake:
Peach Cobbler Muffins
Moist peach cobbler muffins that are packed with juicy sweet peaches and topped with a crumbly golden brown streusel would be a scrumptious addition to your breakfast table. Peaches are a much-anticipated fruit every summer, and these muffins sure bring thoughts of warm weather and peach season.
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Grab the full, printable recipe on my blog:
Ingredients
Muffins
2 cups all-purpose flour plus 1 tablespoon more
½ teaspoon salt
2 teaspoons baking powder
2 eggs
¼ cup salted butter melted and cooled
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk
2 tablespoons peach juice from the can of peaches
2 cans peaches in juice (15-ounce cans)
Streusel Topping
¼ cup salted butter cold and cut into cubes
⅓ cup all-purpose flour
⅓ cup granulated sugar
Instructions
Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
Sift together flour, salt, and baking powder in a small bowl and set aside.
In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see above).
Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
Sprinkle a few pieces of diced peaches over the top of the muffins.
Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
Sprinkle streusel over the tops of the muffins.
Bake at 425 °F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
TIP: You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
TIP: Do not over stir the batter; otherwise, the muffins will be too dense and tough.
TIP: Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.
TIP: Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.
TIP: Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
TIP: Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
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