OH, MY GOODNESS. First of all, in two weeks, I’m moving with my boyfriend/partner. Where are we going? Well, those details will SOON be shared. And seriously, I can’t wait.
I know, I know, it probably wasn’t fair to drop that on you and not even give you a hint… But let me just say this: the new business project already has its own website, Instagram, Facebook, Twitter and YouTube channels. So yeah, Aaron (my bf) and I will be very busy keeping up with all of that.
Don’t fret, though. I am more dedicated than ever to whipping up then sharing delectable plant-based recipes so you and your loved ones might bloom for life. On the menu today? Tasty peach cobbler muffins with a toasted oat brown-sugar streusel. You can thank the culinary wizard behind Peach & the Cobbler for this luxury.
These muffins are actually really easy to make, and EVERYONE I gave them to loved them. So, it’s safe to say they are a winner.
Even my niece, Adelia, adored them.
You’re welcome. And, oh yeah, keep an eye out for the unveiling of this new project! I can’t wait to share it with you. 🙂
Peach Cobbler Muffins w/ Toasted Oat Brown-Sugar Streusel [Vegan]
Serving Size: 12
Preparation Time: 40 Minutes
- 5 tablespoons coconut oil, melted
- ⅔ cup coconut or almond milk, room temp
- 1 flax egg (1 tbsp ground flax seed, 3 Tbsp water) or 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup granulated coconut palm sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups peaches, diced
- ¼ cup all purpose flour
- ⅓ cup rolled oats
- 1 tablespoon granulated coconut palm sugar
- 3 tablespoons light or dark brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees and line or grease 12 regular size muffin tins.
- 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 min. 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.
- 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 ½ inch. Set aside.
- Make streusel by combining ¼ cup flour, ⅓ cup rolled oats, 1 tablespoon granulated coconut palm sugar, 3 tablespoons light or dark brown sugar, ½ 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.
- Make muffin batter by combining 5 tablespoons coconut oil (melted), ⅔ cup coconut or almond milk (warmed to room temp), 1 large egg (warmed to room temp) or flax egg (that has set for 5 minutes), and ½ teaspoon vanilla extract in a small bowl. Set aside.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated coconut palm sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk together.
- Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
- Fold in 1 ½ cups peaches until just combined. Set aside remaining ½ cup of peaches to place on the top of each muffin.
- Fill each muffin tin with ¼ cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
- Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins for ~10 minutes, then remove and let cool completely on a cooling rack.