Healthy Peach Muffins
Love bakery-style peach muffins? These moist and delicious peach muffins taste just like they came from the bakery. Made with no refined sugar and simple ingredients, you can enjoy these healthy peach muffins without the guilt.
Equipment
- Muffin Pan Ideal for just about any muffin or cupcake recipe, this Wilton muffin pan is an excellent tool for any baker.
- Silicone Baking Cups These silicone baking cups eliminate the need to use paper liners or greasy, non-stick cooking spray. Muffins slide right out and never stick!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granular monk fruit sweetener like Whole Earth
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened vanilla almond milk
- 1/3 cup unflavored coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peaches peeled and diced
Streusel Topping:
- 1/2 cup all-purpose flour
- 3 Tablespoons Swerve brown sugar substitute
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 375 degrees. Prepare a muffin tin with paper liners or silicone baking cups. Set aside.
- To a bowl, add the dry ingredients: flour, sweetener, baking powder and salt. Whisk together until combined.
- In a separate bowl, combine the wet ingredients; almond milk, egg, oil and vanilla. Whisk together until combined. Gradually add the wet ingredients to the dry ingredients using a whisk to combine. Do your best to not overmix.
- Using a rubber scraper, genty fold in the diced peaches.
- Spoon the batter into the prepared muffin tin, filling each cup to about 3/4 full.
- Struesel topping: in a bowl, combine the flour, brown sugar substitute and salt. Pour in the melted butter and mix together with a fork. Mixture will be crumbly and gravel-like. Top the batter of each muffin generously with the streusel crumble mixture.
- Place muffins in oven and bake for 18-20 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and crumb-free the muffins are done.
- Let cool 10-15 minutes before enjoying.
Notes
Storage: Store any leftovers in an airtight container. Muffins can be left at room temperature, but will only keep for 2 days. When stored in an airtight container refrigerated, muffins will keep for 5-7 days.
Freezing: Muffins can be frozen. Wrap individual muffins in plastic wrap and store in a freezer bag or container. Muffins will keep for up to 3 months frozen.
Nutrition
Serving: 1gCalories: 167kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 18mgSodium: 196mgFiber: 1g
Tried this recipe?Let us know how it was!