LOW-CARB, LOW-SUGAR, WHITE PEACH & GINGER MUFFINS!
I struggle with what to call these morsels of joy. They are topped with a most delicious crumble, made with no refined white sugar or white flours. They’re not quite gluten free, but I do use gluten free products in the baking of said joyous muffins.
Basically, they’re just darn good muffins that you can feel good about eating and feeding to your little ones. I’m trying to get into the habit of baking a batch of muffins and cookies one a week to have homemade, package-free snacks to pack into Wyndham’s lunches . So far, so good.
As in, these have officially been toddler approved.
WHAT YOU’LL NEED:
MEASUREMENTS:
HOW YOU DO: (Printable Recipe Card Below!)
- Preheat oven to 350 degrees
- Grease a muffin tin with butter or coconut oil (or line with muffin cups)
- Combine all dry ingredients in a large bowl
- Mash those ripe bananas
- Whisk all wet ingredients in a separate bowl and add in the mashed bananas
- Add the wet to the dry and mix
- Gently fold in the cubed peaches, set aside
- Get onto the crumble business by mincing the candied ginger and add it into a medium sized bowl
- Melt the butter or coconut oil reserved for the topping and drizzle it onto all of the dry ingredients as listed in the crumble topping section and set aside
- Go back to the muffin batter and scoop into muffins trays, I like to use an ice-cream scoop!
- Top those beauties with that magnificent crumble, sprinkling reservedly to make sure you have enough for each one. You can go back and add more!
- Bake for about 25 – 30 minutes, depending on the heat of your oven
- Take them out and let cool for about 10 minutes and then gently remove them from the tray to set on cooling racks
- *TIP* These freeze well!
- 3½ cups spelt flour
- ¾ cup coconut flour
- 2 teaspoons cinnamon
- 1 teaspoon g-free baking soda
- ½ teaspoon salt
- 6 eggs
- ¾ cup melted butter or coconut oil
- 2 cups banana, mashed
- ½ cup of coconut yogurt
- ½ cup of almond milk
- ½ teaspoon vanilla extract
- ¾ cup of maple syrup
- 2 cups peeled and cubed peaches
- TOPPING
- ¼ teaspoon salt
- ¼ cup melted butter or coconut oil
- ¾ cup of minced candied ginger
- ½ cup quinoa breakfast flakes
- ¼ cup coconut sugar
- ½ cup of quick oats
- ¼ teaspoon of cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350 degrees
- Grease a muffin tin with butter or coconut oil (or line with muffin cups)
- Combine all dry ingredients in a large bowl
- Mash those ripe bananas
- Whisk all wet ingredients in a separate bowl and add the mashed 'nanner
- Add the wet to the dry and mix
- Gently fold in the cubed peaches, set aside
- Get onto the crumble business by mincing the candied ginger and add it into a medium sized bowl
- Melt the butter or coconut oil reserved for the topping and drizzle it onto all of the dry ingredients as listed in the crumble topping section and set aside
- Go back to the muffin batter and scoop into muffins trays, I like to use an ice-cream scoop!
- Top those beauties with that magnificent crumble, sprinkling reservedly to make sure you have enough for each one. You can go back and add more!
- Bake for about 25 - 30 minutes, depending on the heat of your oven
- Take them out and let cool for about 10 minutes and then gently remove them from the tray to set on cooling racks
- *TIP* These freeze well!