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 ¼ 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:
Yes! This recipe is naturally gluten free and ideal to share with friends who have Celiac or a gluten sensitivity.
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 peaches for berries, bananas, apples or pears.
No fork required.
Almond Flour Peach Muffins
- 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.
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.