Peach Breakfast Muffins (with hidden veggies)
Does anyone else love peach season? It is definitely one of my favorites and lately they’re better than ever. In my attempt to scarf them up at every chance, I decided to throw some diced peaches into a healthy muffin to make the ultimate meal.
WHY These ingredients:
This yummy recipe is perfect for a healthy breakfast or snack. Grab one on the go, crumb it on top of greek yogurt, or pack it for later. These ingredients are nutritious and filling.
Carrots not only add vegetables, they also add moisture
Coconut oil adds to the moistness and flavor of the muffins
Oat flour is a complex carb and is a great alternative to white flour
Makes 16 muffins
Peach Breakfast muffins
1 2/3 cups oat flour
1-2 scoops vanilla protein (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup coconut sugar
1/4 cup raw honey
1/2 cup almond milk
1/4 cup melted coconut oil
1 1/2 cups grated carrot
1 peach, diced
1/3 cups old-fashioned oats + extra for sprinkling
Heat oven to 350°F. Prepare a 12-cup muffin pan with oil spray or line with silicone cups. Set aside.
In a large mixing bowl, whisk together flour, (optional protein), baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, coconut sugar, honey, milk, and coconut oil until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the peach, carrots, and oats until just combined.
Portion the batter evenly between 16 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Store in fridge for up to 5 days.
Tag me on Instagram @fitstagram.michelle with your breakfast muffins!