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.
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, 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.