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Mini Upside Down Peach Cobblers

Prep Time15 minsCook Time20 minsTotal Time35 mins

These mini upside down peach cobblers are gluten free, refined sugar free, dairy free and so easy to make. Perfect for breakfast or dessert!

Cobbler Crust
 4 Thai bananas
 ½ cup quinoa flakes
 2 tbsp quinoa flakes
 1 tbsp maple syrup
 ¼ tsp sea salt
Peach Filling
 3 fresh peaches

Preheat oven to 350 degrees

In a bowl place the bananas and mash up till they're creamy. You can also use a blender or a food processor to get them very smooth. There should be no lumps or chunky banana pieces.


Next add the sea salt and maple syrup and mix together.


Add the quinoa flakes. It should come together like a dough. I used 1/2 cup and 2 tablespoons of quinoa flakes to achieve this dough like consistency.


Next take a muffin cup pan, and place cut up peaches in each of the muffin cups.


Sprinkle cinnamon on top of the peaches.


Take your mixed cobbler dough and place a dollop on each peach filled muffin cup. I used an ice cream scooper to do this.


Flatten the dough down before placing the pan in the oven.


Bake for 20 minutes till the cobbler is bubbly and slightly brown on top.


Serve warm or cooled by itself or with grass fed yogurt. If you have any leftovers store in the refrigerator.