Peach Cobbler Muffins with All Bran and Pecan Crumble

Sweet and juicy peaches make for a scrumptious breakfast that is so good you will think you are eating dessert. 

Ingredients:

Muffins-

1 cup whole wheat flour

1 cup almond flour

2 scoops vanilla protein powder

½ cup buttermilk (I used 2 tablespoons powdered buttermilk and ½ cup water)

½ cup reduced fat sour cream

1 egg

3 ripe bananas

2 teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup truvia or granulated sugar

2 teaspoons vanilla extract

1 ½ cups peeled and chopped peaches plus 12-16 slices

Topping-

1 cup All Bran cereal

2/3 cup toasted pecans

4 tablespoons coconut oil

2 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees.
2. Spread out pecans in an even layer on a small baking sheet.  Toast pecans for 5 minutes.
3. In a large bowl add flours, protein powder, baking powder, baking soda, sugar, nutmeg, cinnamon, and salt.  Whisk to combine.
4. Add bananas, egg, buttermilk, sour cream, and vanilla extract to a mixer.  Mix on medium speed to combine.
5. Fold in the dry ingredients.
6. Scrape down the sides of the bowls and fold in the diced peaches.
7. Spray muffin tins with spray or line with liners. 
8. Use a large muffin scooper to fill muffin tins. (I made 16 muffins.)
9. Place on slice on the top of each muffin. (Alternate place the slice on top of the crumble topping).
10. Add cereal, pecans, sugar, and coconut oil to a food processer. Sprinkle a tablespoon of the topping over each muffin.
11. Bake muffins for 30-40 minutes until the muffins are set in the center.
12. Let muffins cool in pans for at least 10 minutes before transferring to a wire rack.
13. Store muffins in an air-tight container in the refrigerator. 
14. Enjoy!