Peach Streusel Muffins
Here on the Western Slope of Colorado we have access to some of the best peaches in the world. The well known Palisade Peach is grown only about an hour from where I am located, making it easy to find delicious, high quality peaches.
Unfortunately, when a person has sugar imbalances, this can be a little hard on the self control. This time of year I fight the urge to indulge in a huge bowl of peaches, and have to limit myself to no more than one peach a day. Though a challenge it just makes those peaches last a little longer, right? 😉
As I was brainstorming on what my next recipe would be, it hit me. Why hadn’t I incorporated peaches into my baked goods already?
When you have one to two peaches split up in a whole batch of something, it would still qualify as low-carb and keto-friendly for most!
I got to work developing the recipe, and after one taste of the final formula I knew I had to share this one! It was just too good to keep to myself!
Ingredient List
2 Cups Finely Ground Almond Flour
1/2 Cup Vanilla Mölk
1/2 Cup Monk Fruit/Erythritol Blend (or your favorite cup for cup sweetener)
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
4 Large Eggs
1/3 Cup Butter (melted)
2 Tablespoons Heavy Cream
1/2 Teaspoon Vanilla Extract
1/4 Cup Unsweetened Almond Milk
1 Cup Diced Fresh Peaches
For The Streusel
1/4 Cup Chopped Pecans
1/8 Cup Brown Sugar Substitute
1 Teaspoon Ground Cinnamon
Fun Fact – Did you know protein powder also plays a roll in the crumb structure of this muffin?
Gluten itself is a form of protein, and I’ve found that by adding Whey Protein the crumb structure of my low carb baked goods are a little closer to the traditional crumb structure we are used to.
Though not an exact replica because whey protein is not the same type of protein as gluten it does help create a nicer crumb than a lot of low carb baked goods!
As with all my recipes this recipe was formulated using Jocko Fuel’s protein powder. The sweetness and flavor helps sweeten and flavor this Peach Protein Muffin. Should you try another protein powder, I can’t guarantee the flavor or the results of this recipe.
If you would like to go ahead and give those fabulous protein powder a try, use coupon code RMB20 for 20% off this delicious and clean protein powder!
How to Make Peach Streusel Muffins
Begin by preheating your oven to 350° Fahrenheit.
Next, heavily grease each cavity with either an olive or avocado oil cooking spray.
In a large mixing bowl add the almond flour, protein powder, sweetener, baking powder, salt, nutmeg and cinnamon. Mix together with a whisk or spatula until evenly combined.
Once mixed, add the eggs, butter, cream, almond milk, and vanilla extract. Mix together until well incorporated and you have a smooth, thick batter.
Peel and dice one to two fresh peaches, then fold them into the batter with a spatula.
In a small bowl make the streusel by mixing the chopped pecans, sweetener, and cinnamon together until evenly mixed.
Next, scoop the batter into your prepared muffin tins, filling each well about 2/3 of the way full.
Sprinkle the streusel on top of each muffin.
Bake for approximately 20 minutes or until the muffins have begun to turn golden brown and a toothpick inserted into the middle comes out clean.
Let the muffins cool before removing from the pan, then serve and enjoy!
Because these muffins smell delicious and look amazing, you may be tempted to try to remove these muffins while they are piping hot. As tempting as it may be, I encourage you to wait until they have cooled to room temperature for best result!
Besides the obvious risk of accidentally burning yourself, these muffins will come out in pieces if you try to remove them while they are too warm. They need to cool to at least slightly above room temperature in order to ensure you get them out in one piece.
I also have found that many sweeteners loose their sweetness when hot, and most sugar free baked goods actually taste best when at room temperature.
While this may go against the grain for some, as it did for me, I found that I was happier with the finished product if I waited for it to cool completely before indulging!
Peach Streusel Muffins
Ingredients
- 2 Cups Almond Flour
- 1/2 Cup Jocko Fuel Vanilla Protein Powder
- 1/2 Cup Monk Fruit/ Erythritol Blend (or your favorite cup for cup sweetener)
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon
- 4 Large Eggs
- 1/3 Cup Butter (melted)
- 2 Tablespoons Heavy Cream
- 1/4 Cup Unsweetened Almond Milk
- 1/2 Teaspoon Vanilla Extract
- 1 Cup Diced Fresh Peaches
For The Streusel
- 1/4 Cup Raw Chopped Pecans
- 1/8 Cup Brown Sugar Substitute
- 1 Teaspoon Ground Cinnamon
Instructions
- Begin by preheating your oven to 350° Fahrenheit. Next, heavily grease each cavity with either an olive or avocado oil cooking spray.
- In a large mixing bowl add the almond flour, protein powder, sweetener, baking powder, salt, nutmeg, and cinnamon. Mix together with a whisk or spatula until evenly combined.
- Once mixed, add the eggs, butter, cream, almond milk, and vanilla extract. Mix together until well incorporated and you have a smooth, thick batter.
- Peel and dice one to two fresh peaches, then fold them into the batter with a spatula.
- In a small bowl make the streusel by mixing the chopped pecans, sweetener, and cinnamon together until evenly mixed.
- Next, scoop the batter into your prepared muffin tins, filling each well about 2/3 of the way full.
- Sprinkle the streusel on top of each muffin.Bake for approximately 20 minutes or until the muffins have begun to turn golden brown and a toothpick inserted into the middle comes out clean.
- Let the muffins cool before removing from the pan, then serve and enjoy!
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