Peach Cobbler Muffins With Toasted Oat and Brown Sugar Streusel

These yummy muffins are an awesome addition to your weekly brunch menu. Filled with sweet juicy peaches and topped with a crisp oat and brown sugar streusel, these are an awesome way to start the day, or afternoon!

PEACH COBBLER MUFFINS WITH TOASTED OAT AND BROWN SUGAR STREUSEL [VEGAN]

INGREDIENTS

FOR THE MUFFINS:

• 5 tablespoons coconut oil, melted
• 2/3 cup coconut or almond milk, room temp
• 1 flax egg (1 tablespoon ground flax seed, 3 tablespoons water)
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated coconut palm sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups peaches, diced

FOR THE STREUSEL:

• 1/4 cup all purpose flour
• 1/3 cup rolled oats
• 1 tablespoon granulated coconut palm sugar
• 3 tablespoons light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons coconut oil

PREPARATION

1. Preheat oven to 350°F 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 minute. 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 1/2-inch. Set aside.
4. Make streusel by combining 1/4 cup flour, 1/3 cup rolled oats, 1 tablespoon granulated coconut palm sugar, 3 tablespoons light or dark brown sugar, 1/2 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 5 tablespoons coconut oil (melted), 2/3 cup coconut or almond milk (warmed to room temperature), and 1/2 teaspoon vanilla extract in a small bowl. Set aside.
6. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated coconut palm sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 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 1/2 cups peaches until just combined. Set aside remaining 1/2 cup of peaches to place on the top of each muffin.
9. Fill each muffin tin with 1/4 cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
10. Bake at 350°F degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins, then remove and let cool completely on a cooling rack.
11. Enjoy!

http://www.onegreenplanet.org/vegan-recipe/peach-cobbler-muffins-toasted-oat-and-brown-sugar-streusel/