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]

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Cooking Time



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


  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!

Nutritional Information

Per Serving: Calories: 200 | Carbs: 31g | Fat: 8g | Protein: 3g | Sodium: 14mg | Sugar: 12g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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