Peach Cobbler Oat Muffin
These Peach Cobbler Muffins are an excellent choice for a healthy, plant-based breakfast or snack. They are made with whole food ingredients and are free from refined sugars and oils. The recipe is versatile, allowing you to substitute peaches with other fruits like bananas, apples, or blueberries. The optional chopped nuts on top add a delicious roasted flavor and extra crunch.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup water
- 1/4 cup maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen peaches (thawed) diced (or your choice of fruit: banana, apple, blueberries, etc.)
- 3 tablespoons chopped nuts (such as walnuts, pecans, or almonds
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with 6 paper liners or lightly grease it.
- In a large mixing bowl, add the rolled oats, almond flour, baking powder, baking soda, cinnamon, salt, water, maple syrup, applesauce, vanilla extract, chopped nuts, and diced peaches (or your chosen fruit).
- Stir until just combined. Be careful not to overmix.
- Fill Muffin Tin
- Divide the batter evenly among the 6 muffin cups, filling each about 2/3 full.
- Sprinkle the additional 2 tablespoons of chopped nuts on top of each muffin for a delicious roasted topping. (optional)
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin or silicone muffin cups for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (Per Muffin)
Calories 150g, Protein 6g, Carbohydrates 22g, Fiber 4g, Sugars 9g, Fat 12g
Helpful Hints-
Mixing: Ensure you stir until just combined to avoid overmixing, which can make the muffins dense.
Fruit Substitutions: Try using different fruits such as bananas, apples, blueberries, raspberries, or strawberries for variety.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Tips and Tricks-
Large Batch Preparation: To make a larger batch (3 dozen muffins), scale up the ingredients accordingly:
Dry Ingredients-
6 cups rolled oats,
3 cups almond flour,
3 tablespoons baking powder,
3 teaspoons baking soda,
3 teaspoons ground cinnamon,
3/4 teaspoon salt
Wet Ingredients-
3 cups water,
1 1/2 cups maple syrup,
3/4 cup unsweetened applesauce,
6 teaspoons vanilla extract,
Separate Ingredients-
3 cups fruit (diced peaches, bananas, apples, blueberries, etc.),
1/4 cup additional chopped nuts for topping
Storing Mixes Separately:
Prepare the dry and wet ingredients separately and store them in airtight containers. Combine them just before baking for the freshest results.
Nutrition
Calories: 150kcal
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