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Allergen Free Cranberry Peach Cobbler Muffins

These allergen free cranberry peach cobbler muffins are perfect for a healthy breakfast on the go or a quick snack.
Print Recipe
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Servings 24 Muffins

Ingredients
  

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.

Instructions
 

  • 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.
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