Allergen free recipes are a must for so many families these days. But allergen free cranberry peach cobbler muffins that taste good? And muffins that are moist, and delicious and that make your mouth water? Muffins that fill your home with an aroma so amazing that your children come running and they beg to know when they will be ready to eat? And since we seem to be asking for an awful lot, let’s also ask that the muffins be healthy? Allergen free? Gluten free? Dairy free? I know what you’re thinking – that’s not a muffin, that’s a unicorn.
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At my house, we all love muffins. And for several years now my allergen free chocolate chocolate chunk muffins have been my go to. Like, for everything! Breakfast? You get a muffin and you get a muffin and you get a muffin! Grab and go snack? It’s the same. However… After two years, the boys are asking for a change. I knew my luck would run out. So I took one Sunday and deemed it “make a new muffin recipe day.” Both boys helped and we came up with a couple of great new recipes! But one of my sons has many food sensitivities. So that was an important part of any new recipe.
Oatmeal is a good source of fiber. But there are other fiber powerhouses out there as well. Just one tablespoon of ground flax has 2 grams of fiber! Ground flax is a nutritional power house because of its high fiber content; it’s rich in Omega-3 fatty acids; and it contains phytochemicals known as lignans which may reduce blood pressure, blood cholesterol, and triglycerides. But wait – there’s more!! Do you remember when chia pets were all the rage? (Ok, I realize that knowledge of chia pets (younger generations feel free to google that) is the modern day equivalent of a huge scarlet date stamp on my forehead!) Any way, itty bitty chia seeds, it turns out, are awesome for our health. They are a great source of fiber, phosphorus, magnesium, protein, and Omega-3 fatty acids to mention just a few. And there are so many amazing things you can do with these little seeds! (I promise a subsequent post!)
And cranberries are often included in lists of superfoods based on their high antioxidant profile which is both unique and creates a synergistic effect (meaning they work better together than separately). Cranberries provide protection against urinary tract infections, anti-inflammatory properties, immune building qualities, anti-cancer protections, digestive tract support and health, antioxidant protections, and cardiovascular benefits! I love cranberries and use them in different ways in my recipes!
So. Am I ever going to talk about the blasted recipe for the cranberry peach cobbler muffins making your mouth water right now????? Yup – here it is.
These allergen free cranberry peach cobbler muffins are perfect for a healthy breakfast on the go or a quick snack.
For the Muffins
- 1 heaping T of sun butter
- 2 c frozen peach puree -, you can blend frozen peaches in your blender until smooth adding just enough water so your blender doesn't freeze up or you can substitute the peach puree with peach sauce or peach apple sauce
- 2 T high quality vanilla
- 1 heaping tsp baking powder
- 1 heaping tsp baking soda
- 1 tsp high quality cinnamon
- 1 2/3 c almond milk*
- 1/3 to 1/2 c maple syrup, I use 1/3 and find them sweet enough
- 1 1/2 c oats
- 1 c oat flour
- 1/2 c finely ground flax seeds
- 1/4 c chia seeds
- 1 c dried cranberries
- 1/2 - 1 c finely diced frozen peaches.
- Preheat the oven to 350 degrees.
- Place pureed peaches in a bowl.
- Wisk in the vanilla and sunbutter.
- Next wisk in the baking powder, baking soda, and cinnamon.
- Wisk almond milk and maple syrup into the bowl of wet ingredients.
- The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
- Slowly wisk in oats, oat flour, ground flax seeds, and chia seeds.
- Finally, fold in dried cranberries and peach chunks.
- Line 2 muffin pans with baking cups
- Fill muffin cups about 2/3 full.
- Place muffin pans into your preheated oven. Bake at 350 degrees for 14 minutes. Turn pans and bake for the final 14 minutes.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Wrapped in a tiny package, these muffins are made with oats, oat flour, ground flax, chia seeds, and dried cranberries. And…this is the best part. THEY ARE DELISH! Not only are they delish, but the recipe is easy and versatile. By easy and versatile – I mean, you can’t really mess it up. It’s not as exacting as most baking recipes; no precise measuring here. You can also easily change it up – you could up the cinnamon and add chopped apples for the fall. If you don’t have any allergies to nuts – change up the nut butter and see what you get! Changing to almond or cashew butter, substituting figs and increasing the cinnamon sounds awesome to me. Use your imagination and create your own family favorite! But try the cranberry peach cobbler muffins first!
If you want to check out some of the variations that have worked well, you can find them all here:
Related Page You May Also Like: The Muffin Recipe That Will Make You Want to Eat Healthy
Let me know how you like cranberry peach cobbler muffins And I’d love for you to post a comment and let me hear how you changed it up!
*I used sunbutter to avoid nut butters, but if you don’t need this to be allergen free, you can substitute in any nut butter. Cashew butter would be delicious!!
*I used Almond Milk because, among all the nut allergies in our house, almond isn’t one of them. But I have made these with coconut milk and it works every bit as well.