Saturday, February 2, 2013

Gluten Free Peach Streusel Muffins

Ever since I saw this recipe in Clean Eating Magazine I knew I wanted to make these muffins!! I love peaches and frankly wish they were in season year round. Since finding a good peach up here in Washington in the middle of winter is near impossible, I decided to thaw some frozen peaches and chop them up. This recipe just couldn't wait until peach season came back around. Use what you have- fresh is always best but frozen or canned will do. My only complaint about these muffins is they were not very sweet. I figured the natural sweetness from the peaches would be enough. Next time I plan to add more stevia or some honey, and I suggest you do too!



Recipe Rundown:

Ingredients-

1/2 cup coconut flour
1 tbsp arrowroot powder (Or sub with cornstarch)
1 tsp baking soda
2 1/2 tsp ground cinnamon, divided
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp powdered stevia (I only used 1 tsp, and they didn't come out very sweet. Add more stevia or honey if you prefer your muffins sweeter)
1 large egg
4 egg whites
2 tbsp coconut oil, melted
1/2 cup unsweetened vanilla almond milk
1/4 cup greek yogurt
1 large peach, peeled, pitted and diced (1/2 cup)- I used thawed frozen peaches
3/4 cup old-fashioned oats
1 oz unsalted pecan halves
1 tablespoon all natural, no-sugar-added applesauce
2 tbsp pure maple syrup

Directions-

  1. Preheat oven to 350ºF. Line 10 muffin cups with paper liners.
  2. In a large bowl, add flour, arrowroot, baking soda, 1 tsp cinnamon, ginger, nutmeg and stevia. Whisk well, breaking up lumps.
  3. Add egg, egg whites, coconut oil, milk and greek yogurt. Beat with a whisk or hand blender until well blended and no lumps. Fold in peaches. Divide batter evenly among muffin cups.
  4. In the bowl of a food processor, add oats, pecans and remaining 1 1/2 tsp cinnamon; pulse several times, for 5 to 10 seconds each, until pecans are broken into uniformly small pieces. Add applesauce and maple syrup, and pulse a few more times, until thoroughly combined. Top each batter in each muffin cup with 1 heaping tbsp pecan mixture.
  5. Bake for 22 to 25 minutes, until a toothpick inserted in center comes out clean.

5 comments:

  1. This actually looks and sounds amazing, might have to try it for myself!

    www.debrabros.blogspot.com.au

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    Replies
    1. Thank you!! If you end up trying them, let me know how they turn out :)

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  2. These look delicious! Just wanted to tell you I'm excited to meet you at Blend! Make sure to say hello! :)

    ReplyDelete
    Replies
    1. Hi Amanda! Can May come any sooner?! I am so excited to meet everyone, I'll be sure to connect with you. Thanks for stopping by!

      -Lauren

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    ReplyDelete