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Spiced Peach Breakfast Muffins
On your early work mornings, skip the refined-sugar laden muffins from Dunkin Donuts and grab a couple of these Spiced Peach muffins instead! They are free of refined sugars and fatty oils, but are still super soft and moist on the inside while being perfectly browned and toasted on the outside. Studded with warm chunks of peach and crunchy walnuts, these muffins will please anyone!
½ cup non-dairy milk
½ peach + 1 ripe banana, pureed
Preheat your oven to 400F and spray a standard muffin tin with non-stick spray (or line with muffin cups).
Puree your ½ peach and banana in a high powdered blender, then set aside.
Add the AP flour, protein powder, baking powder, and spices to a medium sized mixing bowl, then whisk to combine.
Add the milk and pureed fruit, then stir until a thick batter forms
Lastly, fold in the ½ diced peach and chopped walnuts until incorporated.
Fill the muffin molds about 2/3 of the way – this makes about 7 muffins – and sprinkle a little more cinnamon on the top.
Bake for 18-20 minutes until the tops are golden brown, and a toothpick comes out clean.
Let cool on a wire rack for 10 minutes.
Best served warm.
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