There is nothing like biting into a ripe, juicy peach. These muffins are made with ripe peaches—and the flavor really comes through in each moist bite. Frozen peaches can be used in place of fresh peaches—be sure they are thawed and drained before you stir them into the batter.
|1/4 teaspoon ground cinnamon|
1 1/2 cups whole wheat flour
|1/4 cup organic, raw coconut oil|
|1/2 cup 100% Cricket Protein Powder||1 cup almond milk|
|1/4 cup organic sugar||2 teaspoons lemon juice|
|1 tablespoon baking powder||1 teaspoon vanilla extract|
|1/2 teaspoon salt||1 cup peaches, pitted, peeled, and chopped (about two medium peaches)|
Preheat oven to 350 degrees. Grease a 12-cup muffin tin
Whisk flour, 100% Cricket Protein Powder, sugar, baking powder, salt and cinnamon
Combine coconut oil, milk, and egg
Add the wet ingredients to the dry and combine. Stir in the peaches.
Fill muffin tins
Bake for 30-35 minutes, until golden
Allow to rest for 15 minutes.
Best if eaten within 2-3 days (they will probably be gobbled up long before that!)