Peach Muffins with Crumb Topping

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. 

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.

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 Substitute Spelt Flour

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

Same 1:1 Ratio as Spelt Flour

• whole wheat pastry flour
• cassava flour (GF, nut-free)
• almond flour (GF)

Require More Liquid Than Spelt Flour

• coconut flour – but you’ll need to add more liquids

Require More Flour Than Spelt Flour

• oat flour – you’d need to add in a little more oat flour than what’s called for with the spelt flour

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 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 1/4 cup liquid egg whites
• use 2 egg whites
• 1 use flax eggs (vegan, 1 tbsp ground flaxseed meal + 3 tbsp water)
• 1 chia eggs (vegan, 1 tbsp ground chia seeds + 3 tbsp water)
• 1/4 cup mashed banana mashed banana 
• 1/4 cup unsweetened applesauce

Can I Use Frozen Peaches?

I use fresh peaches in this recipe, but you could also use frozen peaches – you’d just need to make sure they’re thawed beforehand.  And there’s no reason to worry about removing the skin, either.  In my smoother recipes, like peach chia jam, I’d remove the skin, but the skin won’t affect the texture here at all.

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)

Peach Muffins Recipe Video

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

Peach Muffins

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. 

For The Dry Ingredients:

• 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

For The Wet Ingredients:

• 1 1/4 cups unsweetened almond milk
• 2 tbsp. coconut oil (melted and cooled, plus more for greasing tin)
• 1/3 cup liquid egg whites ((or 2 egg whites))
• 1 tsp. vanilla extract
• 1/4 cup pure maple syrup
• 1 cup fresh peaches, (diced (approx. 1 peach))

For The Crumb Topping:

• 2 tbsp. spelt flour
• 2 tbsp. coconut sugar
• 1 tbsp. coconut oil, (solid, solid)
• 1/2 tsp. ground cinnamon
• 1/8 tsp. sea salt

1. Preheat oven to 375 degrees Fahrenheit and grease a 12-cup muffin tin with coconut oil, then set aside.

2. In a large bowl, combine all dry ingredients (spelt flour, baking powder, cinnamon, ginger, and sea salt) and stir together.

3. 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.

4. Add the wet ingredients to the dry ingredients and stir until just combined. 

5.  Fold in the diced peaches.

6. 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.

7. Add the batter to prepared muffin tin, filling 2/3 of the way up.

8. Sprinkle the crumb topping over the batter evenly.

9. 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.

10. Allow to cool on a wire rack.

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* This article was originally published here

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