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.
The peaches shown are Oregold Paches grown in Southern Oregon and thrive on the warm, sunny days and cool nights.
The reason I love baking with this variety if they’re available 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?
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Can I use other types of fruit if I don’t have peaches on hand?
No fork required.
Have you tried my
Almond Flour Peach Muffins?
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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 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.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.
Last Step:
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Nutrition
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