Peach Muffins (gluten, grain and nut free, Paleo)

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Peach Muffins (gluten, grain, and nut free, paleo) | savorylotus.com

There is nothing like a warm, sweet, juicy peach in the summer time.  Our beautiful little peach tree has showered us with abundance this year. Here’s a little something I whipped up from our fresh summer peaches:  Grain Free Peach Muffins.

My little one and I have been watching the peaches for the past month.  It’s fun to watch them grow and change colors.  We have been hoping that they are ready in time for her birthday.  And lucky for us, they were.

I love to celebrate birthdays.  It’s just another reason I get to shower the ones I love with delicious goodies from my kitchen.  My sweet Pearl turned three this past weekend, and instead of a cake, she wanted muffins at her party.  What we decided on was my strawberry banana muffins and  peach muffins.

These little peach muffins were fun to make.  I love the juicy mess a perfect peach makes as you cut into it.  I used to think that you could only get good peaches in the South because I had never really had a perfect peach in California.  But I was wrong.  There is nothing like a homegrown peach fed on sunshine and love.  We are blessed.

Deliciously sweet and perfectly moist, these little muffins turned out perfectly.  I actually made 2 variations:  one with all coconut flour and one with all blanched almond flour.  They both turned out beautifully.  I prefer the coconut flour ones, and my sweetie prefers the almond flour ones.  Sweet Pearl liked them both.  The coconut flour muffins will be a bit more dense.

Served with homemade dairy free blueberry ice cream, these muffins were a hit. It feels good to offer wholesome, real food treats that everyone can enjoy.   Hope you enjoy them.

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Peach Muffins

makes 9 regular muffins

Ingredients:

1/2 cup coconut flour, sifted (I use THIS brand)

1/4 tsp baking soda

1/2 tsp unrefined sea salt (I use THIS brand)

4 pastured eggs

1/2 cup ghee or coconut oil, melted (where to buy good quality coconut oil)

1/2 cup REAL maple syrup of honey

1/2 tsp vanilla extract

1 and 1/4 cups peeled, pitted,  and diced peaches, divided

Directions:

  1. Preheat oven to 350’F and line muffin tin with unbleached muffin liners.
  2. Combine coconut flour, baking soda, and salt in a small bowl.  Set aside.
  3. In a large bowl, whisk together eggs, ghee/coconut oil, maple syrup and vanilla.
  4. Add dry to wet and mix again until thoroughly combined. Fold in 1 cup of diced peaches.
  5. Divide mixture evenly among 9 muffin liners. Sprinkle remaining diced peaches on top of each muffin to make them pretty.
  6. Bake 25-27 minutes, or until toothpick comes out clean and muffins are golden.

 

Almond flour variation:

Substitute 2 cups of blanched almond flour for coconut flour.  Increase baking soda to 1 tsp. Add 1/2 cup of unsweetened shredded coconut.  Reduce to 3 eggs.  Reduce bake time to 22-25 minutes. Makes 12 regular muffins.

 

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Peach Muffins (gluten, grain, and nut free, paleo) - savorylotus.com

 

5.0 from 2 reviews
Peach Muffins (gluten, grain and nut free, Paleo)
 
Author:
Serves: 9 regular muffins
Ingredients
  • ½ cup coconut flour, sifted
  • ¼ tsp baking soda
  • ½ tsp unrefined sea salt
  • 4 pastured eggs
  • ½ cup ghee or coconut oil, melted
  • ½ cup REAL maple syrup of honey
  • ½ tsp vanilla extract
  • 1 and ¼ cups peeled, pitted, and diced peaches, divided
Directions
  1. Preheat oven to 350'F and line muffin tin with unbleached muffin liners.
  2. Combine coconut flour, baking soda, and salt in a small bowl. Set aside.
  3. In a large bowl, whisk together eggs, ghee/coconut oil, maple syrup and vanilla.
  4. Add dry to wet and mix again until thoroughly combined. Fold in 1 cup of diced peaches.
  5. Divide mixture evenly among 9 muffin liners. Sprinkle remaining diced peaches on top of each muffin to make them pretty.
  6. Bake 25-27 minutes, or until toothpick comes out clean and muffins are golden.
Notes
Almond flour variation:

Substitute 2 cups of blanched almond flour for coconut flour. Increase baking soda to 1 tsp. Add ½ cup of unsweetened shredded coconut. Reduce to 3 eggs. Reduce bake time to 22-25 minutes. Makes 12 regular muffins.

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Comments

  1. helena says

    Just to be sure :) Does the recipe call for 1 and 1/4 peach or is that cups? Thank you. Our farmers market has beautiful peaches, and this recipe sounds delish!

  2. Nadine says

    Is it 2 cups of almond flour to replace the 1/2 cup coconut flour? That seems quite a difference in the amounts so I wondered!
    Thanks!

    • says

      Almond flour and coconut flour are 2 totally different things. You can’t really sub one for the other unless you drastically change the recipe. Coconut flour is like sponge and absorbs tons of liquid. Yes, only 1/2 cup of coconut flour OR 2 cups of almond. :)

  3. Anna says

    I made them using pear as it is winter here in Melbourne at the moment and I made about 25 mini muffins out of the mixture.They were absolutely divine!! So moist! Definitely easy to make and a big hit with both the parents and children.

  4. Brett Deutscher says

    I made these tonight with only 2 tbls maple syrup, 1/8 c of unsweetened organic applesauce, little more than 1/4 c coconut oil, 1 tbls of grated ginger. I wasn’t trying to bastardize the recipe; just like less sweet and a little less fat, hence the applesauce. They were awesome!! We love peach everything! Thanks Katja!

  5. Becky says

    Made the all coconut version of these today, and the flavor is amazing, but texturally, they just fell apart; moist to the point of sog. Still delicious, but basically like a spoon bread. Are they supposed to be THAT wet? I did everything exactly as written, just wondering if these were the expected results?

    • says

      We have made these several times with the coconut flour. The have never turned out mushy. Most people complain of coconut flour baked goods as being dry. The 4 eggs keep these muffins together and I add a lot of healthy fats to keep them moist. I wonder if your coconut flour is different from mine?

  6. Heidi says

    I doubled the batch to take to two separate get-togethers and they were really oily! I baked in paper baking cups and my stoneware muffin pan. I didn’t even need the paper cups the second batch because the first batch greased the pan and I knew they wouldn’t stick… I think I’ll half the oil and add applesauce for moisture next time

  7. Small says

    love all things peach and trying healthy recipes like yours is great (esp. No sugar). Can you tell me what amount of regular whole wheat flour I could sub for the coconut flour? Thanks so very much.

    • says

      Hi, there! Coconut flour and whole wheat flour are two totally different things. I do not have any experience baking with grains, so I am not able to convert this recipe for you. I apologize. Thanks so much for stopping by.

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