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Almond Flour Peach Muffins

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!

Gluten Free Peach Muffins

With two little kids under the age of ten, I am always looking for healthy and nutritious snacks that my boys can serve themselves.

Harry and David Peaches

Muffins are a great option for small hands so when I received this shipment gorgeous Oregold® peaches from my friends at Harry & David I immediately knew I wanted to turn a few of them into muffins!

Liz Holding Peaches in Hands

What are Oregold® peaches?

Oregold® Peaches are grown in Southern Oregon and thrive on the warm, sunny days and cool nights. Each of their peaches are handpicked and carefully shipped, which is why you can always be sure that you or your loved ones are receiving the freshest peaches picked at their peak of ripeness.

Slicing Peaches
Perfect Peaches

The reason I love baking with them is because they are extra sweet and super juicy. By using naturally sweet fruit in baked goods I don’t have to rely on lots of added sugar.

Almond Flour

To make my gluten-free peach muffins 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 recent post on Healthy Baking Hack: 9 Simple Substitutions.

Drizzing Honey

Speaking of sweetness, the only added sugar in these gluten free muffins is 1/4 cup of pure honey. I leave the rest of the sweetness up to the juicy peaches.

Stirring In Peaches

When adding in the peaches, gently fold them into the batter. Ripe fruit is a bit delicate so the less you fuss with it, the better.

Liz Scooping Peach Muffins

Once your batter is mixed, use a cookie scoop to divide evenly between 12 muffin cups.

Liz Measuring Peach Muffins

Have a few extra peaches laying around? Feel free to dice up an extra one and sprinkle a little extra on top before baking but this is completely optional.

Peach Muffin Recipe

The end result is tender, moist and light. The almond flour adds a delicious, nutty flavor and buttery texture (with no actual butter in the recipe!)

Peach Muffins Gluten Free

Frequently asked questions:

Is this recipe gluten free?

Yes! This recipe is naturally gluten free and ideal to share with friends who have Celiac or a gluten sensitivity.

What’s the best way to store these muffins?

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.

Are these muffins freezer-friendly?

Yes! Wrap in plastic wrap follow by foil then freeze for up to 3 months.

Can I use other types of fruit if I don’t have peaches on hand?

Absolutely – you can swap out peaches for berries, bananas, apples or pears.

Liz Holding Peach Muffins

No fork required.

Gluten Free Peach Muffins

Almond Flour Peach Muffins

4.84 stars average
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!
PREP: 15 mins
COOK: 25 mins
TOTAL: 40 mins
Pin Recipe
Servings: 12 muffins


  • 2 cups almond meal or flour
  • ½ teaspoon baking soda
  • teaspoon salt
  • 2 large eggs
  • 2 egg whites
  • ¼ cup honey
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 cup Harry & David Oregold Peaches (diced – about 1 peach)


  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1muffinCalories: 169kcalCarbohydrates: 11gProtein: 6gFat: 12gSaturated Fat: 1gCholesterol: 31mgSodium: 90mgPotassium: 48mgFiber: 2gSugar: 8gVitamin A: 87IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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Want more healthy recipes? Head over to Pinterest!

Disclosure: This post is written in partnership with Harry & David. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.


Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.


  1. I just made the peach muffins with almond flour and they are delicious I used fresh grated Ginger this recipe is definitely a keeper thank you so much

  2. Made a double batch today. Excellent!!! Fluffy & light just like a muffin should be. I didn’t have honey so I used Maple Syrup. Had no issues doing that. I am going to share with my Mom who is diabetic. The test will come with our autistic Grandson who is Gluten Free Dairy Free & very, very picky. I may have to add the peaches in a different form but I am certain he will love these. Can’t wait to try more of your recipes.

  3. This is nice and awesome thanks for share us.Fantastic Blog…I will definitely share your blog with other people.Thank you.

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