Moist, tender, and lightly sweetened, these gluten-free peach muffins are high in protein and low in carb. The ideal busy morning breakfast or on-the-go healthy snack!
If you’ve been following me for a while, you know that I prefer to cook over bake, but when I do bake, it’s usually with fruit. By using naturally sweet fruit in baked goods, I don’t have to rely on lots of added sugar, like in these Almond Flour Peach Muffins.
To make my muffins gluten-free, I start off with almond flour or almond meal. If you’re curious about the difference or why I use almond flour, be sure to check out my post on Healthy Baking Hack: 9 Simple Substitutions.
Ingredients
- Peaches: Fresh or frozen peaches can work for these muffins, but I usually use fresh peaches.
- Dry ingredients: Almond flour, baking soda, salt, cinnamon, and ground ginger.
- Wet ingredients: Eggs, egg whites, honey, olive oil, and vanilla.
How to Make Almond Flour Peach Muffins
Step 1. Start by adding all of your dry ingredients to a large bowl and whisk together.
Step 2. Slowly add your wet ingredients to your dry ingredients and mix; this is a great time to use your stand mixer.
Step 3. Then gently fold in the diced peaches. Ripe fruit is a bit delicate, so the less you fuss with it, the better.
Step 4. Once your batter is mixed, use a cookie scoop to divide evenly between 12 muffin cups, then toss in the oven at 350 for about 25 minutes.
The end result is tender, moist, and light. Top with extra diced peaches before baking if you’d like, then enjoy your Almond Flour Peach Muffins!
More Baked Goods
- Blueberry Yogurt Bread
- Jewish Apple Cake
- Lemon Blueberry Oatmeal Muffins
- Gluten-Free Apple Crisp
- Pumpkin Oatmeal Breakfast Cookies
Eat It, Like It, Share It!
Did you try these muffins and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If your family loves this, give my Chocolate Banana Oat Muffins a try next!
No fork required.
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Ingredients
Instructions
- Pre-heat oven to 350 and spray muffin tin with cooking spray.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.2 cups almond meal or flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, cinnamon, and ginger over medium speed until combined.2 large eggs, 2 egg whites, 1/4 cup honey, 2 tablespoons extra virgin olive oil, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the diced peaches.1 cup Peaches
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 medium muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Nutrition
Frequently Asked Questions
Wrap each muffin individually in plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to 7 days.
Yes! Wrap in plastic wrap follow by foil then freeze for up to 3 months.
Absolutely! You can swap out the peaches for berries, bananas, apples, or pears.
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