Peach Crumble Muffins

You guys- the Great British Baking Show on Netflix has taken over my life recently. Have you seen this show?! It might bring up some sorrow because there is so much to be missed from glutinous baking. Like pastry. Oh my! But the other night I found myself crying through the season 3 finally because of some of the words the winner said about herself. Ones that she would not set up boundaries for herself anymore. Ones that she would believe that anything is possible for herself. I love this show for so many reasons. First one starting with all the UK accents (I LOVE THEM!) but also all of the creative, art, science, beauty, determination, and perfection that can come out of baking. It is something I can resonate with, and even enjoy, though there is past grief that there is so much because of Celiacs Disease I cannot enjoy anymore. But in the same vein- we can not limit ourselves and loose heart- we must have determination to keep going and not give up on finding joy out of all areas of life. For life is a gift!

And I think we know this even more than the next guy because of the art and science and experience it takes to actually produce and love GF baked goods. I had that on my mind as I whipped up these muffins this morning. It was a perfect morning to bake as it is raining here and staying inside in a cozy kitchen was just the right thing for today. I felt like maybe speaking with my own British accent and making comments about my bake would almost have me imagining I was in the white tent myself ;)

The fresh amazingly sweet peaches were my subject of creativity today. I was hoping to make a slightly spicy, but sweet tart muffin. Trying to get a crumble topping as if you were biting into a warm piece of peach crumble or pie. If you've got peaches- give this a try and happy baking, friends!

Peach Crumble Muffin Recipe
{gluten, dairy, soy, egg, nut, seed, and refined-sugars-free}

1 1/4 cup of finely ground certified GF oat flour
1/2 cup of white rice flour
1/3 cup of tapioca flour
1/4 cup of potato flour
1/4 cup of coconut flour
2/3 cup of coconut palm sugar
2 ts. of baking powder (I use corn-free Hain brand)
1 ts. of sea salt
1 ts. of baking soda
1 ts. of ground cinnamon
1 ts. of ground nutmeg
1 ts. of ground cardamon

3/4 cup of date puree paste
1/3 cup of maple syrup
1/3 cup of coconut milk
2 TB of apple cider vinegar
1 fresh organic lemon zested and juiced
1/2 cup of softened coconut oil or avocado oil

1 1/2 cup of cubed and slightly stewed peaches*
I cut up 3 peaches and warmed them on the stove and cooked them down for 5 minutes with a drizzle of maple syrup and lemon juice, then cooled them down and added them to the recipe last to fold in- there may be a little liquid with cooked down peaches, and that is ok.

In a large mixing bowl, whisk all the dry ingredients together first and then add in the wet and fold in together well, you will notice the baking soda/powders doing their job with the apple cider vinegar right away. Fold in the stewed peaches last and then scoop 1/3 cup of the batter into each muffin tin. This recipe should make 12-15 muffins. Then before you bake off sprinkle with the following crumble topping...

Crumble Topping:
1 TB of coconut oil
1 TB of rice flour
1 TB of potato starch
1/4 cup of coconut palm sugar
1/4 cup of quick cooking GF oats
1 TB of cinnamon or 1 ts of each:cinnamon, cardamon, nutmeg
pinch of sea salt

Mix all of the above in a small bowl and sprinkle over each pre-baked muffin in the tins right before you put in the oven. Bake in a 350 degree oven for about 25 minutes. Let cool for another 15-20 minutes before serving or moving for best results.

 I hope you give these little sweet and spicy treats a try. The peaches are just about perfect right now. I am hoping to have a few more peach recipes in the next few days as I am finding so much love and inspiration for them this season. Much love as always and happy baking, xoxo