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!

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