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My review
Gluten-Free Blueberry Muffin Peach Cobbler
Athletic Avocado
"The classic breakfast muffin overtop of the classic summer dessert, aka heaven."
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Ingredients
1 h servings 188 calsOriginal recipe yields 8 servings (1 9-inch baking dish)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
- Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
- Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
- Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
- Bake in the preheated oven until top is golden, 35 to 40 minutes.
Footnotes
- Cook's Note:
- Replace the egg with a flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water) if you want to make this vegan.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 188 calories; 4.8 g fat; 35.9 g carbohydrates; 2.7 g protein; 23 mg cholesterol; 145 mg sodium. Full nutrition
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6/12/2016
My husband loved this! Peaches and blueberries are a great combo and mixing cobbler and muffins is a great idea. Due to allergies I did not use coconut oil or sugar. I used canola cooking oil an...