I love these Peaches -n- Cream muffins, especially on a cool fall morning, with a cup of hot tea. They are sweet and satisfying, while being creamy and peachy at the same time.
They are so easy to make, and freeze very well for snacks or quick breafasts on the go later. This recipe can be easily doubled, tripled or more for that reason. You can easily use sprouted wheat in place of regular whole wheat flour to help make them easier to digest as well.
Here’s what you will need:
- 2 eggs
- 1/2 tsp kosher salt
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 cup coconut oil
- 1 cup sour cream
- 1 tsp vanilla (get the recipe to make your own here)
- 1 cup chopped peaches ( you can use canned, fresh, or previously frozen, then thawed peaches)
- 2 cups whole wheat flour
Preheat the oven to 400°.
Grease muffin tins with coconut oil. In a large bowl, beat together eggs and sugar. Continue to beat while adding oil and vanilla. In a separate bowl, add flour, salt, and baking soda. Mix the dry ingredients into the wet, 1/2 at a time, and alternating with the sour cream. Fold in the peaches. Fill the muffin cups 2/3 full, and bake for 20-22 minutes. Can be frozen, and then taken out and thawed on the counter.Serve warm with butter. Add some hot tea or coffee, or a cold, refreshing glass of milk to make this even better!