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:


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


  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.


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

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

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

    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!


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