Peach Muffins (Video)

While the kiddos were home with us for the summer, we've been having them attend special "camps" to keep them entertained.  We had 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.  I was a pretty proud mama.

Yep - watching this meeting to discuss the cost-benefit analyses and rating systems of recipes 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.

Ingredient Notes

Spelt Flour: I love spelt flour in my baked goods because it's a light and fluffy flour that doesn't have a lot of extra flavor, like a whole wheat or a buckwheat. That being said, you can easily swap this spelt flour for a number of different flours of your preference, which you can read more about here later in this post.

Almond Milk: I prefer to use unsweetened almond milk, but any milk of your preference would work at a one-to-one ratio. If you want to reduce added sugars in your food, and I recommend you do, look for unsweetened milk options when you're at the grocery store. I also have an article on hidden sugars and why you should avoid them.

Coconut Oil: I use coconut oil to both grease the muffin tin and add liquid to the wet mixture. You can swap this coconut oil in the recipe with avocado oil or even unsweetened applesauce or a mashed banana if you'd prefer. For the muffin tin, I recommend using muffin liners made from parchment paper if you'd like to avoid greasing the pan.

Egg Whites: While you can use a whole egg in this recipe, I like adding egg whites because they add more protein to the recipe and make the muffins lighter.

Peaches: This recipe uses fresh peaches, but you could swap with any fresh fruit. My recommendation would be to test strawberries, blueberries, or peeled apples as a 1:1 ratio.

Coconut Sugar and Pure Maple Syrup: I've chosen to use pure maple syrup in the wet mixture and coconut sugar in the dry mixture for the crumble, though you can swap them with your preferred sweetener. To reduce the overall added sugar with eh pure maple syrup, you could use the mashed ripe banana or unsweetened applesauce as well.

How To Make Peach Muffins

Tow easy and yummy peach muffins are so easy to make and all you have to do is to follow these steps:

1. prep the dry ingredients;
2. prep the wet ingredients;
3. mix the 2 together;
4. prep the crumb topping (because yes, these are peach muffins with streusel topping, YUM;
5. bake.

So simple and quick, too!

How To Swap Flours For This Recipe

One of the great things about these peach muffins is that you can easily swap out the different types of flours depending on what you have on hand or your dietary needs.

Instead of spelt flour, you could also use the following:

• whole wheat pastry flour (same 1:1 ratio as spelt flour)
• cassava flour (GF, nut-free, same 1:1 ratio as spelt flour)
• almond flour (GF, same 1:1 ratio as spelt flour)
• coconut flour - (you’ll need to add more liquids and reduce the total flour)
• oat flour - (you'll need to add in a little more oat flour than what’s called for with the spelt flour)

How To Use Egg Whites In Muffins

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 egg whites which makes for a super easy, high-protein substitute to regular (whole) eggs. It's actually really easy to substitute liquid egg whites or regular egg whites for whole eggs in your baking recipes. 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.  

How To Replace 1 Whole Egg:

If you need to substitute for the egg whites for taste or dietary preference, though, here's how to do it.

• use ¼ cup liquid egg whites
• use 2 egg whites
• 1 use flax eggs (vegan, 1 tablespoon ground flaxseed meal + 3 tablespoon water)
• 1 chia eggs (vegan, 1 tablespoon ground chia seeds + 3 tablespoon water)
• ¼ cup mashed banana mashed banana 
• ¼ cup unsweetened applesauce

Crumb Topping

For the top of these peach muffins, I like to add a healthy crumb topping that is made from mixing spelt flour, coconut sugar, cinnamon, sea salt, and melted coconut oil. It is delicious, and adds a lot of texture and additional sweetness to the muffins. This healthier crumb topping replaces your typical crumb topping made with white sugar, flour, and butter or shortening.

How To Store Peach Muffins

Let me be honest with you. You will probably never reach this step with the first batch. These peach muffins are irresistible!  However, here's how to store peach muffins:

• On Counter: in an airtight container or re-usable storage bags, these will last for 2 days
• In Refrigerator: in an airtight containers or re-usable storage bags, these muffins will last for up to 5 days
• In Freezer: Wrapped individually in plastic wrap and then stores in an air-tight container, these muffins last up to 3 months (To thaw the muffins, just place them on a plate at room temperature until thawed completely or microwave for 30 seconds)

I seriously love this peach muffin recipe because fresh peaches are the absolute best. Here are some other times I've used fresh peaches in my recipes and loved them:

• Fresh Peach Frozen Yogurt
• Peach Protein Shake
• Peach Sorbet
• Fresh Peach Cobbler
• Peach Ice Cream
• Fresh Peach Jam

Can't ever have enough Peach recipes!