Peach Cobbler Muffins

Peach Cobbler Muffins

Eat peach cobbler for breakfast and fuel your day! These have no added sugar, no flour, and more than three times the protein of an average muffin.


  • 2 cups old-fashioned oats
  • 3 scoops vanilla Metabolic Drive Protein
  • 1.5 cans peaches (no sugar added, 14.5 oz cans), chopped
  • 1 cup liquid reserved from canned peaches
  • 1 cup baking Splenda
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add all the dry ingredients to a bowl and stir: oats, MD protein powder, Splenda, baking soda, cinnamon, and salt.
  3. Reserve 1 cup of the water and juice from the canned peaches. Add it to the bowl.
  4. Add the remaining wet ingredients: peaches, egg, vanilla extract.
  5. Spray large muffin tins with coconut oil and add mixture.
  6. Bake for 25 minutes. Increase baking temperature to 385 and place on the top rack for a couple of extra minutes for a browned top.

Calories & Macros

  • Servings 6
  • Calories 200
  • Protein 16g
  • Carbs 23g (Fiber 3g)
  • Fat 3g