Description
These Healthy Peach Cobbler Breakfast Muffins offer a delightful fusion of a classic dessert and a nutrient-dense morning meal, packed with dietary fiber, natural sweeteners, and healthy fats.
Ingredients
1 cup Oat Flour or Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
2 teaspoons Ground Cinnamo
1/2 cup Pure Maple Syrup or Honey
2 Eggs or 2 Flax Eggs
1/2 cup Greek Yogurt
1 teaspoon Vanilla Extract
1/4 cup Melted Coconut Oil or Avocado Oil
1 cup Fresh Diced Peaches
1/4 cup Oat Flour for Topping
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with a small amount of coconut oil or use parchment paper liners
- In a large mixing bowl, whisk together your dry ingredients: the flour, baking powder, sea salt, and cinnamo
- In a separate medium bowl, combine the wet ingredients: maple syrup, eggs (or flax eggs), Greek yogurt, vanilla extract, and avocado oil
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined; do not overmix
- Fold in the freshly diced peaches carefully
- Divide the batter evenly among the muffin cups, filling each about three-quarters full
- Create the cobbler topping by mixing oat flour, cinnamon, and maple syrup, then sprinkle over the muffins
- Bake for 18 to 22 minutes, or until a toothpick comes out clea
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack
Notes
Ensure your cold ingredients are at room temperature for the best texture.
If your peaches are juicy, toss them in a teaspoon of flour before folding them into the batter.
Store muffins in an airtight container for up to 5 days or freeze for longer preservation.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg