We have been baking a lot in my house. It keeps me sane, as I haven’t been able to log the running miles. I have been able to go on walks, but by the end I am in pain, so I have to keep it light. It’s been a hard few weeks, and baking and cooking has helped to pass the time and get rid of some stress and worry.
I just wish I had more of an appetite to eat all the goodies I have made. Thankfully I was able to enjoy these Peach Raspberry Muffins, probably because they have the sweetness I crave.
Over the weekend we enjoyed some relaxing at the beach and a little bit of down time and house work as well. It seems that we are very quick to add busyness into our lives, and I wish it wasn’t that way. When did “busy” become a good time. It shouldn’t be something applauded, but rather we should stop trying to fill our days, weeks, months and years with so much, trying to out do everyone else. It’s almost like we feel compelled to reply “Oh it was a busy weekend, we had this……” when asked what we did over the weekend or what our plans are for the upcoming weekend.
I am trying to find more time to just sit down, and I think my injury, pregnancy and pain has helped with this. I actually have to get off my feet more in order to keep baby and I healthy. It’s funny to me that slowing down is actually healthy at times. A big lesson for me and something I have always struggled with.
Now I can enjoy some great baked goodies as I sit and just be present in my children’s and family’s lives. Actually present, listening to them and having conversation that’s not interrupted by my vacuum, blog and sweaty workout.
I looked for many different recipes for a gluten free peach muffin, with little sugar. I didn’t want to compromise taste and I couldn’t find one that I liked. Mainly I couldn’t find one that had all the ingredients I had at home. I didn’t want to have to go out and grocery shop and needed to use up some peaches we picked and frozen raspberries that had been thawed.
I finally decided to try a batch of my own and thankfully they turned out on the first try. They are a dense muffin that is a great texture and they are filling. I kept them gluten free and vegan because I didn’t have any eggs on hand, using ground flaxseed and chia seeds for eggs, adding some healthy essential fatty acids. I used maple syrup and coconut sugar for sweetener. You could use just pure coconut sugar, or just use maple syrup if you only have one or the other on hand.
These aren’t your fluffy muffins. These will be more like a bran muffin, but without the bran. The coconut flour worked great.
- 1½ c coconut flour
- 1 tsp baking soda
- 1 tsp salt
- ½ c coconut sugar
- ½ c maple syrup or honey
- 6 flax eggs (6 Tbs ground flaxseed + 18 Tbs water)
- 4 chia seed eggs (4 Tbs chia seeds + 12 Tbs water)
- 1½ c coconut oil
- 1 tsp vanilla extract
- 3 peaches, peeled, seeded and chopped
- 1 cup frozen or fresh raspberries
- Preheat oven to 350 degrees. Line muffin tins with muffin liners or grease well.
- In a large bowl add all they ingredients and sift together.
- Add in the flax eggs, chia seed eggs, coconut oil and vanilla extract. Mix well together .
- Stir in coconut sugar and maple syrup.
- Finally stir in the peaches and raspberries, being careful not to crush the raspberries.
- Fill muffin tins to almost full and bake for 28-30 minutes.
- Muffins will be dense and moist. Let cool completely before storing and eating (they will fall apart easier than typical muffins).
Peach Raspberry Muffin, gluten free & vegan Click To Tweet
These can be frozen as well.
Until Next Time Be Whole and Be Fit