Make these easy peach muffins with crumb topping from scratch using spelt flour and egg whites for a lower fat, higher protein, and super easy muffin recipe that’s perfect for fresh peaches. This post is in partnership with AllWhites® 100% liquid egg whites.
While the kiddos have been home with us for the summer, we’ve been having them attend special “camps” to keep them entertained. On our summer plan has been soccer camps, gardening camps, space camps, gymnastic camps, and baking camps, among others.
The kids were clearly the most interested in the baking camp and started scheming which recipes they’d like to bake since the moment the idea was brought up.
In fact, they grabbed a pencil and paper, sat at the kitchen table, and made a list of what recipes they’d like to bake — a list (I might add) that was organized by the amount of time it would take to make each recipe AND prioritized by how many of the three kids wanted to make it.
Yep – watching this meeting to discuss the cost-benefit analyses and rating systems of recipes by an 8 year old, a 6 year old, and a 3 year old was pretty awesome to watch. And totes adorbs.
That being said, their “baking list” got a little derailed and started to include non-baked recipes, like banana pudding and ice cream. Nonetheless, I let the kiddos choose which recipes they wanted to make and they were super excited to have time in the kitchen with us to create whatever they wanted.
Watching how much fun the kiddos had to get creative and make what sounded good to them reminded me just how important it is for kids to get in the kitchen and cook.
While it can get messy and takes a little more effort and patience to cook with the kids, it’s something that’s so special and a great way to bond with them. Easier said than done a lot of the time, I know.
I have such fond memories of cooking dinners with my mom, baking pies for Thanksgiving, and preparing giant fruit salads with my dad – I’d never have those if they had just told me to go watch Netflix or play with my brother instead.
How To Replace Eggs with Egg Whites in Baking
First off, let me start by sharing just how yummy these peach muffins were. They were literally DEVOURED by us and the kids. All in one sitting. It was quite the mid-afternoon snack. I think Savannah may have even eaten 5 of them – not sure how on earth she fit them all in her belly, but we were nonetheless impressed and proud.
Instead of using whole eggs, I used AllWhites 100% liquid egg whites which makes for a super easy, high-protein substitute to regular (whole) eggs. I’ve actually never baked with just egg whites before, but it’s actually really easy to substitute liquid egg whites for whole eggs in your baking recipes. Just use 1/4 cup liquid egg whites or 2 egg whites for 1 whole egg called for in the recipe. Like I mentioned in this post, too, the beauty of using liquid egg whites is you still get the high protein from the egg, but without any cholesterol, fat, and they’re half the calories of whole eggs.
More Healthy Peach Recipes
I hope you make these fresh peach muffins this summer. They’re perfectly sweet, with little bursts of peach goodness in every bite. Speaking of yummy peach goodness, check out some of my other favorite healthy peach recipes on the blog…
- Fresh Peach Frozen Yogurt
- Strawberry And Peach Smoothie Bowl
- Fresh Peach Cobbler Overnight Oats
- Peach Protein Shake
- Peach Sorbet
Curious Chef Giveaway
As much as my kiddos enjoyed baking with us, they probably equally loved getting dressed up for cooking in the kitchen with us, including getting on their aprons and chef hats. If you have a kiddo at home who loves to bake, you can enter to win this Curious Chef 27 Piece Foundation Set and make their absolute day. This set includes an apron, hat and 2 thumb mitts, cookie cutters, measuring spoon and measuring cup sets, 3 quart mixing bowl, rolling pin, cookie turner, whisk, poly spoon, pastry brush and silicone spatula. In other words, you’ll make their absolute day and instill an excitement for cooking in the kitchen with you.
Thanks to AllWhites® who is sponsoring this giveaway, all you have to do to enter is comment below with who you’d love to give this chef set to. The winner will be chosen at random by AllWhites. Good luck!
- 2 cups spelt flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. sea salt
- 1 1/4 cups unsweetened almond milk
- 2 tbsp. coconut oil melted and cooled, plus more for greasing tin
- 1/3 cup AllWhites® 100% liquid egg whites
- 1 tsp. vanilla extract
- 1/4 cup pure maple syrup
- 1 cup fresh peaches, diced (approx. 1 peach)
- 2 tbsp. spelt flour
- 2 tbsp. coconut sugar
- 1 tbsp. coconut oil, solid* (refrigerated or frozen)
- 1/2 tsp. ground cinnamon
- 1/8 tsp. sea salt
Preheat oven to 375 degrees Fahrenheit and grease a 12-cup muffin tin with coconut oil, then set aside.
In a large bowl, combine all dry ingredients (spelt flour, baking powder, cinnamon, ginger, and sea salt) and stir together.
In a separate bowl, combine the wet ingredients (almond milk, melted and cooled coconut oil, AllWhites 100% liquid egg whites, vanilla extract, and pure maple syrup), and stir together.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the diced peaches.
To make the crumb topping, combine all ingredients in a bowl (spelt flour, coconut sugar, hardened coconut oil*), cinnamon, and sea salt) and work together with your fingers until a course crumb mixture is created.
Add the batter to prepared muffin tin, filling 2/3 of the way up.
Sprinkle the crumb topping over the batter evenly.
Place in the oven and bake for for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Allow to cool on a wire rack.
* To harden the coconut oil, spread the amount flat on a sheet of parchment paper and place into the fridge or freezer for 10 minutes.
* 1/3 cup AllWhites 100% liquid egg whites is equivalent to 1 1/2 whole eggs
This post contains affiliate links for products I use regularly and highly recommend.
This is a sponsored conversation written by me on behalf of AllWhites Egg Whites. The opinions and text are all mine.