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Coconut Berry Peach Muffins
These light fluffy muffins are filled with perfectly ripe peaches and topped with a coconut crumble. Gluten free, low fat and so simple to make, try this healthy recipe for breakfast tomorrow. Kids love these, and they will never know they are healthy! Made with greek yogurt!
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!
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
131
Fat
5
g
Carbohydrates
11
g
Fiber
2
g
Sugar
4
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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