After a somewhat successful Pumpkin Experiment, I decided I wanted to try peaches! And this is what came out of it…
They collapsed a little bit because I tried to add some streusel topping – I need to work on my gluten-free streusel!
The (approximate, as always) basic recipe is:
1/2 C Ground Flax
2 Peaches – blended
1 1/2 tsp Vanilla
1/2 tsp Honey (*my peaches weren’t fully ripe so I felt a little extra sweet was required, but I’m sure this can be omitted without hesitation)
1/2 tsp Cinnamon
1 tsp Coconut Oil
1/2 tsp Baking Soda
1 scoop Vanilla Protein Powder
Whisk all ingredients and scoop into muffin cups. Bake at 350 degrees for approximately 20 minutes – until tops are golden.
You can try with the streusel – I combined sugar, Earth Balance, almond flour and cinnamon.
As with the Pumpkin Loaf, you can sub the egg to make these dairy-free as well as grain- and nut-free!
These came out eggier than the Pumpkin Loaf so I’m thinking less peach and/or more flax and/or some oat/almond flour next time.