Infused Peach Cobbler Muffins With Brown Sugar-Oat Streusel (Vegan)

by Amanda F.

Hello, friends!

Today, I want to share a delicious recipe for vegan peach cobbler muffins with a brown sugar-oat streusel. These are a tried-and-true crowd pleaser.

Baked goods, in general, are very easy to make infused. All you need to do is swap a portion of the coconut oil or butter for a portion of the infused variety.

For this recipe, I suggest using 1 Tbsp of infused coconut oil -- but feel free to play around! Grab your favorite kitchen companion to kickstart your culinary adventure.

Peach Cobbler Muffins w/ Toasted Oat Brown-Sugar Streusel (Vegan)

Serving Size: 12

Preparation Time: 40 Minutes

Ingredients:

For the Muffins

  • 4 Tbsp coconut oil, melted
  • 1 Tbsp infused coconut oil, room temperature
  • ⅔ cup coconut or almond milk, room temp
  • 1 flax egg (1 tbsp ground flax seed, 3 Tbsp water) or 1 egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup granulated coconut palm sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups peaches, diced

For the Streusel

  • ¼ cup all-purpose flour
  • ⅓ cup rolled oats
  • 1 tablespoon granulated coconut palm sugar
  • 3 tablespoons light or dark brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons coconut oil

Directions:

  1. Preheat oven to 350 degrees and line or grease 12 regular size muffin tins.
  2. Blanch the peaches by filling a medium-size saucepan with water and bring to a boil. Once boiling, reduce heat to medium/high and blanch peaches for ~1 min. Work in 2-3 batches, blanching 2-3 peaches at a time, so you don’t overfill the pan. Remove peaches and let cool for ~5 minutes, or until cool enough to handle.
  3. Peel the peaches either using a paring knife, or using your hands depending on how easy the peel is coming off. Remove pits and dice into bite-size pieces, or approximately ½ inch. Set aside.
  4. Make streusel by combining ¼ cup flour, ⅓ cup rolled oats, 1 tablespoon granulated coconut palm sugar, 3 tablespoons light or dark brown sugar, ½ teaspoon ground cinnamon, pinch of salt, and 2 tablespoons coconut oil in a small bowl. Mix until coconut oil is incorporated fully, and small clumps form. Set aside.
  5. Make muffin batter by combining 4 tablespoons coconut oil (melted), 1 tablespoon infused coconut oil (room temperature), ⅔ cup coconut or almond milk (warmed to room temp), 1 large egg (warmed to room temp) or flax egg (that has set for 5 minutes), and ½ teaspoon vanilla extract in a small bowl. Set aside.
  6. In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated coconut palm sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk together.
  7. Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
  8. Fold in 1 ½ cups peaches until just combined. Set aside remaining ½ cup of peaches to place on the top of each muffin.
  9. Fill each muffin tin with ¼ cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
  10. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins for ~10 minutes, then remove and let cool completely on a cooling rack.

Enjoy!

 ABOUT THE AUTHOR  

Amanda Froelich is passionate about natural health. When she’s not writing or creating healthy munchies, she can be found hiking with her partner and their husky pup, Damon. Learn more at Bloom for Life. She loves all products by Marley Naturals and hopes to someday own an Avocado Hand Pipe.




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