2fresh peach ginger breakfast  muffins

I have a confession to make.   I’m a hoarder.  Oh, not THAT kind of hoarder.  I hoard peaches.  Yep.  I keep those babies around as long as I can…and as long as they truly are fresh summer peaches.  So, it was with a sad face that I said goodbye to the three fully ripe beauties remaining in the fruit basket.  But it was with a happy mouth that I said “hello” to these hearty breakfast muffins.

Fresh Peach-Ginger Breakfast Muffins

Muffins:

1 cup coarse almond flour*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup granulated sugar
1/
2 teaspoon salt
1 teaspoon almond extract
6 teaspoons butter, melted
1/2 cup fat-free, plain Greek yogurt
1 egg, slightly beaten
1/2 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups peeled and chopped peaches
1/2 cup coarsely chopped toasted sliced almonds

Preheat oven to 400 degrees.

Mix together, almond flour, all-purpose flour, baking powder, baking soda, salt and sugar.  Blend in almond extract, butter, yogurt, beaten egg and spices.  Stir in peaches and 1/2 cup almonds.

Pour batter into 12 lined or greased muffin cups.  (I used 7 large muffin cups with liners.  I also suggest spraying the liners with cooking spray as the muffins tend to stick.)  Sprinkle the streusel topping evenly over the muffin tops.

Bake 15 – 25 minutes depending upon muffin size.  Cool slightly before removing from the muffin tins.   Serve warm with butter or softened cream cheese, if desired.   Cool completely on a wire rack if not eating immediately.  These freeze well.  Rewarm before serving.

Streusel Topping:

1/2 cup coarse almond flour
1/4 cup dark brown sugar, packed
4 Tablespoons butter at room temperature
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/3 cup coarsely chopped toasted sliced almonds

Combine all ingredients except almonds in a food processor and pulse until the mixture is crumbly.  Do not overwork.  Stir in almonds and top the muffins.

*You can use ready-made almond flour, but I prefer to make my own for these muffins because I like it to remain somewhat coarse.  This gives a nuttier, heartier texture to them.  I used sliced almonds rather than whole almonds but either one will work.  It will take approximately 2 cups of sliced almonds to create the amount needed for this recipe.  Pulse until you have the desired consistency.  Do not over process or you will end up with almond butter.

Homemade Peach Ice Cream
Peach Glazed Pork Loin
Frozen Peach Yogurt

Adapted from BelueFarms.com

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