Low-Carb, Low-Sugar, White Peach & Ginger Muffins!
Recipe type: Snacks, Breakfast On The Go, Toddler Approved, School Snacks
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 24 muffins
What You'll Need
  • 3½ cups spelt flour
  • ¾ cup coconut flour
  • 2 teaspoons cinnamon
  • 1 teaspoon g-free baking soda
  • ½ teaspoon salt
  • 6 eggs
  • ¾ cup melted butter or coconut oil
  • 2 cups banana, mashed
  • ½ cup of coconut yogurt
  • ½ cup of almond milk
  • ½ teaspoon vanilla extract
  • ¾ cup of maple syrup
  • 2 cups peeled and cubed peaches
  • ¼ teaspoon salt
  • ¼ cup melted butter or coconut oil
  • ¾ cup of minced candied ginger
  • ½ cup quinoa breakfast flakes
  • ¼ cup coconut sugar
  • ½ cup of quick oats
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon nutmeg
How You Do
  1. Preheat oven to 350 degrees
  2. Grease a muffin tin with butter or coconut oil (or line with muffin cups)
  3. Combine all dry ingredients in a large bowl
  4. Mash those ripe bananas
  5. Whisk all wet ingredients in a separate bowl and add the mashed 'nanner
  6. Add the wet to the dry and mix
  7. Gently fold in the cubed peaches, set aside
  8. Get onto the crumble business by mincing the candied ginger and add it into a medium sized bowl
  9. Melt the butter or coconut oil reserved for the topping and drizzle it onto all of the dry ingredients as listed in the crumble topping section and set aside
  10. Go back to the muffin batter and scoop into muffins trays, I like to use an ice-cream scoop!
  11. Top those beauties with that magnificent crumble, sprinkling reservedly to make sure you have enough for each one. You can go back and add more!
  12. Bake for about 25 - 30 minutes, depending on the heat of your oven
  13. Take them out and let cool for about 10 minutes and then gently remove them from the tray to set on cooling racks
  14. *TIP* These freeze well!
Recipe by They Roar at http://www.theyroar.com/2013/09/low-carb-low-sugar-white-peach-ginger-muffins/