My southern mouth can’t get enough peaches, and muffins are always a great way to get my peach on! These peach berry coconut crumble muffins are gluten free, low fat and super simple to make. You only need one mixing bowl and a spoon to make these! Nothing complicated here! Just a few minutes of preparation and then into the oven they go.
Summer is almost over and that means it will be another 10 months until my beloved peaches are back in season, it’s almost a crime. But right now they are on sale and I can’t get enough of them! Stone fruits galore at my house, and there is no shortage of my favorite ways to devour them. I’m holding onto the last little bit of summer I have with these peach coconut crumble muffins. Pumpkin spice everything can just wait another week!
So these muffins, I added blueberries to half the batch and raspberries to the other half of the batch. I love peaches and berries and these muffins were quite literally a few bites of heaven every afternoon with my green tea at work. No matter what the weather is outside, certain flavors just remind me of summer, and this recipe is one of them. I like to freeze fresh peaches and then make muffins and oatmeal with the frozen peaches in the dead of winter, it warms my soul and reminds me that pretty soon the sun will be warming us up again! So regardless of what the weather is for you, these muffins are a must make!
I spent a few months of my career in Human Resources. I love the interaction and the close knit group that I was working with. We had weekly meeting where everyone would get together to discuss what was going on that week. At least once a month the director would bring in these ginormous muffins. Think softball sized. YES! And they always smelled incredible. The funny part was almost everyone in the group was on weight watches or some other weight loss regimen at the time. Whether it was peer pressure or that “I just can’t resist” moment, the muffins were devoured in that morning session by every one of those ladies, diet or not. I can’t recall if I ever had one. I knew enough at that point to know that sugar in the morning would make me ravenous all day.
Maybe you are the same way? Well don’t fear, you can still have incredible looking and tasting muffins in the morning that will actually leave you full and satisfied instead of hunting down the candy drawer or vending machine later that day! I used greek yogurt and vegan protein powder in these muffins to give them incredible staying power! They won’t spike your insulin like most commercial muffins. And since I love a muffin with a crumbly top, I added a coconut crumble that goes perfectly with the peach muffins, taking these over the top for me.
Dave couldn’t be trusted around these muffins. In fact, had a raspberry and a blueberry muffin without the crumble to show you the difference and HE ATE THE BLUEBERRY ONE! Even after I told him not to touch it. So yes, these are boyfriend tested and approved and I’m pretty sure small children would act the same. In fact these could be a great way to start the day for your little ones. Instead of sugar cereal or on the go pancakes, send them off with one of these muffins! They don’t have to know they are healthy, they sure don’t look healthy!
So these muffins are super simple to make. I do rely on my silicon muffin liners to ensure that I actually get to eat the muffin, instead of scraping it from the side of the muffin wrappers. Have you tried these yet? If not, I highly implore you to get a batch. I’m actually going to buy another batch, since I use these for so much more. Like making your own chocolate banana peanut butter bites, or crustless quiche or make your own vegan meatloaf muffins (recipe coming soon, get excited!!) If you don’t want to buy the silicon muffin liners, you can use these awesome parchment paper liners, they are great if you are serving these at brunch and want to look super fancy. And you can make bigger muffins with these liners.
I used coconut sugar in this recipe. Why do I love coconut sugar, well it’s low on the glycemic index so it won’t spike your insulin level. For other reasons to try coconut sugar, check out this post and try the candied cinnamon vanilla walnuts while you are at it! You can find coconut palm sugar at the local grocery store, at Trader Joe’s or online. Amazon Prime is my go to – I love coming home to a package of goodies!
Summer isn't over yet! Try these Peach Coconut Crumble Muffins for #breakfast tomorrow! #fitfluential… Click To Tweet
- 2 eggs
- 2 egg whites
- 1 container 2% Fage Greek Yogurt
- 2 tbs. coconut flour
- 1 tbs chia seeds
- 2 tbs. tapioca flour
- 2 tbs. hemp hearts (optional)
- 2 scoops vanilla protein powder (I used SunWarrior)
- 2 peaches peeled and chopped
- 2 tsp cinnamon
- 1 tso, vanilla extract
- 1 tsp. baking powder
- 2 tbs. coconut flakes, unsweetened
- 1 tbs. hemp hearts
- 1 tbs brown rice flour
- 1 tsp. cinnamon
- ½ tbs. coconut oil, melted
- 1 tbs. coconut sugar
- Preheat the oven to 375.
- Cut the peaches in half, then in half again. Take the quarter of the peach in your hand and gently break it in half, trying to pull the flesh from the skin. Gently pull the skin away from the peach. If this doesn't easily happen, just grab a paring knife and cut away the skin, trying to keep as much of the peach in tact as possible. Chop peaches into small pieces.
- In a large mixing bowl, add the eggs, egg whites and greek yogurt. Combine with a fork until the greek yogurt has been incorporated and all the eggs have all been broken down.
- Add the coconut flour, tapioca flour, vanilla protein powder, chia seeds and hemp hearts. Stir until combined. The batter will be very thick.
- Add the cinnamon, vanilla extract, baking powder and peaches.
- The batter should no longer be as thick since the peaches give off their own juices.
- Add a handful of fresh blueberries and fresh raspberries, stir lightly and spoon into muffin tins.
- These made 9 muffins for me, but one was huge!
- After you have added the batter to the muffin liners, make the coconut crumble in the same bowl. Just combine the coconut flakes, hemp hearts, brown rice flour, cinnamon, coconut oil and coconut sugar. Mix and spoon over the muffin batter.
- Place in the oven and bake for 25 minutes. Take out of oven and allow to cool completely!
What about you?
- What is your favorite stone fruit? Peaches, plums, nectarines?
- How do you love to eat peaches?
- Muffins in the morning? What’s your favorite flavor?