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!
With two little kids under the age of ten, I am always looking for healthy and nutritious snacks that my boys can serve themselves.
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!
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.
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.
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.
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.
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.
Once your batter is mixed, use a cookie scoop to divide evenly between 12 muffin cups.
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.
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!)
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.
No fork required.
Almond Flour Peach Muffins
Ingredients
- 2 cups almond meal or flour
- ½ teaspoon baking soda
- ⅛ 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)
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.
- 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.
Nutrition
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I followed exactly and was questioning the lack of fat (oil, butter, etc) and liquid. They turned out like rocks. Total waste of ingredients. Read the recipe and directions again….I don’t get it
The fat and liquid is covered by the eggs, olive oil, and honey. I don’t know why yours would turn out so hard! Do you live at a higher altitude?
Very good and easy to make. I also topped with a few diced peaches and sprinkled with a bit of turbinado sugar. Yummy, thanks for the recipe.
Sounds delicious!
Loved these…increased almond flour to 2-1/2 cups, added 1/2 tsp baking powder, subbed 2 T. maple syrup for the honey, avocado oil for olive, and peach & rum extract for the vanilla. Turned out fabulous!!!
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
Great idea using fresh ginger!!!
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.
So glad to hear and so glad it worked well with maple syrup!! Thanks so much for your sweet feedback!
Any thoughts on subbing out the olive oil with applesauce?
Worth trying but I’ve never tried that myself so I’m not sure it will work. May be too dry!
This looks amazing! Can I use a sugar substitute instead of honey and how much?
I’ve never tried it with sugar – sorry!
This is nice and awesome thanks for share us.Fantastic Blog…I will definitely share your blog with other people.Thank you.
I appreciate that so much!