Grain-Free Peach Muffins
Peach season is the best here in Virginia! We are very fortunate to have all these wonderful peach orchards around us. The peaches are seriously so sweet and delicious. I love just eating them whole but I also love adding them to favorite recipes.
I know the ingredient list for these peach muffins looks a little lengthy at first glance but don’t let that deter you. If you have everything organized and ready to go it’s really not difficult at all. The crumble topping isn’t a must but it’s worth making the extra effort. The other great thing about these muffins is that they freeze very well. I usually individually wrap them in saran wrap and put them in the freezer. Then simply pull a few out ahead of time and leave them on the counter.
Note: I added pumpkin pie spice and cardamom on a whim. If you don’t have them in your cabinet, no worries, just omit. Also, this makes 12 regular size muffins, however, I wanted a little bigger muffin to share with neighbors so I made 11 instead.
Ingredients: (Makes 12 muffins)
- 1/3 cup almond flour
- 2-3 Tbsp coconut sugar
- 1 tsp cinnamon
- 2 Tbsp coconut oil, melted
- 1/4 cup walnuts, coarsely chopped
- pinch of salt
- 4 eggs, room temperature
- 1/4 cup almond or coconut milk, room temperature
- 2 Tbsp unsweetened applesauce
- 1 Tbsp lemon juice and zest
- 1/3 cup coconut sugar or raw honey
- 1/4 cup coconut oil, melted
- 1½ tsp vanilla
- 1 cup almond flour
- 5 Tbsps coconut flour
- 1/3 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp cardamom
- 1/2 tsp sea salt
- 1 cup peaches (not too juicy)
- 3/4 cup walnuts, chopped
- Preheat oven to 350 degrees. Grease a muffin tin and set aside.
- In a small bowl, add the ingredients for the crumble. Use a fork to combine and set aside.
- In a medium-sized mixing bowl, combine all the dry ingredients, except the sugar and walnuts. Set aside.
- In a large mixing bowl, beat the eggs, milk, applesauce, vanilla, sugar, oil, lemon juice and zest.
- Gently stir dry ingredients into the wet ingredients. Mix just until combined.
- Fold in the walnuts and peaches until incorporated into the batter.
- Divide the batter among the prepared muffin cups. Top each muffin with a small amount of the crumble mixture. Gently press into batter.
- Bake for 18-20 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool briefly, then transfer to a cooling rack.
** Top with homemade blueberry peach chia seed jam!! (You’ll find the recipe under sauces.)