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Peach Cobbler Muffins With Toasted Oat and Brown Sugar Streusel [Vegan]

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These yummy muffins are an awesome addition to your weekly brunch menu. Filled with sweet juicy peaches and topped with a crisp oat and brown sugar streusel, these are an awesome way to start the day, or afternoon!

Peach Cobbler Muffins With Toasted Oat and Brown Sugar Streusel [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

200

Serves

12

Cook Time

40

Ingredients

For the Muffins:

  • 5 tablespoons coconut oil, melted
  • 2/3 cup coconut or almond milk, room temp
  • 1 flax egg (1 tablespoon ground flax seed, 3 tablespoons water)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated coconut palm sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups peaches, diced

For the Streusel:

  • 1/4 cup all purpose flour
  • 1/3 cup rolled oats
  • 1 tablespoon granulated coconut palm sugar
  • 3 tablespoons light or dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons coconut oil

Preparation

  1. Preheat oven to 350°F degrees and line or grease 12 regular size muffin tins.
  2. Blanch the peaches by filling a medium size saucepan with water and bring to a boil. Once boiling, reduce heat to medium/high and blanch peaches for 1 minute. Work in 2-3 batches, blanching 2-3 peaches at a time, so you don’t overfill the pan. Remove peaches and let cool for 5 minutes, or until cool enough to handle.
  3. Peel the peaches either using a paring knife, or using your hands depending on how easy the peel is coming off. Remove pits and dice into bite size pieces, or approximately 1/2-inch. Set aside.
  4. Make streusel by combining 1/4 cup flour, 1/3 cup rolled oats, 1 tablespoon granulated coconut palm sugar, 3 tablespoons light or dark brown sugar, 1/2 teaspoon ground cinnamon, pinch of salt, and 2 tablespoons coconut oil in a small bowl. Mix until coconut oil is incorporated fully, and small clumps form. Set aside.
  5. Make muffin batter by combining 5 tablespoons coconut oil (melted), 2/3 cup coconut or almond milk (warmed to room temperature), and 1/2 teaspoon vanilla extract in a small bowl. Set aside.
  6. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated coconut palm sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk together.
  7. Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
  8. Fold in 1 1/2 cups peaches until just combined. Set aside remaining 1/2 cup of peaches to place on the top of each muffin.
  9. Fill each muffin tin with 1/4 cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
  10. Bake at 350°F degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins, then remove and let cool completely on a cooling rack.
  11. Enjoy!

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AUTHOR & RECIPE DETAILS


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Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.


 

 

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