Ingredients:

  • 2 cups fresh peaches, peeled and diced
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1.5 cups white whole wheat flour
  • 0.5 cup coconut sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 cup plain Greek yogurt
  • 1 large egg, room temperature
  • 0.25 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 0.33 cup rolled oats
  • 2 tbsp whole wheat flour
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp maple sugar

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, toss the diced peaches with cornstarch and 1 tsp of cinnamon. Let the mixture sit for 5 minutes to allow the fruit to macerate and the starch to coat the juices.
  3. In a large mixing bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, and sea salt.
  4. In a separate bowl, blend the Greek yogurt, egg, melted butter, and vanilla extract until smooth.
  5. Prepare the cobbler crumble by combining rolled oats, 2 tbsp flour, cold cubed butter, and maple sugar in a small bowl. Use your fingers to work the butter into the dry ingredients until coarse crumbs form.
  6. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix. Fold in the prepared peaches.
  7. Divide the batter evenly among the muffin cups and top each with a generous portion of the oat crumble.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.