These Peach Muffins are moist, tender and so easy to make in just one bowl. They’re full of sweet fresh peaches and make the perfect healthy breakfast or kid-friendly snack!
An easy one bowl muffin recipe
Looking for a healthy and delicious recipe to use up some of your summer peaches? These Peach Muffins are not only easy to make in just one bowl, but they are made with wholesome ingredients that are gluten-free, dairy-free, grain-free, refined-sugar-free and paleo-friendly.
Why we love this paleo peach muffin recipe
- a quick and easy one bowl recipe
- takes 30 minutes to make from start to finish
- gluten free, refined sugar free, grain-free, paleo-friendly with low carb keto sweetener option
- easy to make with simple pantry ingredients
- healthy and delicious
- freezer-friendly and great for meal prep
Ingredients you need
Classic peach cobbler muffins are typically made with all purpose flour, butter, granulated sugar, brown sugar and chopped peaches.
Since we’re trying to keep these healthy peach muffins gluten-free and refined-sugar-free, we are using:
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Arrowroot flour: another grain-free flour that we love to use in conjunction with almond flour for the best paleo peach muffins. If you don’t have arrowroot flour, you can use tapioca starch instead.
- Coconut flour: another gluten free flour that when combined with almond flour, gives these gluten free muffins the best texture
- Baking soda: leavening powder to help the muffins rise.
- Pure vanilla extract, lemon zest, cinnamon and salt: makes the muffins delicious and enhances the flavors of the other ingredients.
- Maple syrup: a lower glycemic refined-sugar-free sweetener that is paleo friendly. You can also swap the maple syrup with Lakanto Sugar-Free Maple Syrup for a sugar-free sweetener alternative. For Keto Peach muffins, follow our keto blueberry muffin recipe and swap the blueberries with strawberries.
- Melted coconut oil: makes the muffins tender and moist. Use unrefined if you are not a fan of the coconut smell.
- Apple Cider Vinegar: just a touch makes these muffins extra fluffy and tender.
- Eggs: help to give the muffins structure and bind everything together.
- peaches – we like using fresh peaches especially when they are in season during the summer but you can sub with frozen peaches if you want to make them year round. Just be sure to thaw, drain and pat dry.
How to make Peach Muffins
- PREHEAT THE OVEN: Preheat your oven to 350 F.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
POUR IN WET INGREDIENTS: Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined.
- FOLD IN PEACHES Fold in 2/3 cup of the peaches, reserving the rest for topping.
- FILL MUFFIN PAN: Fill each muffin cup 3/4 full. Top with reserved peaches.
BAKE: Bake for 21-25 minutes or until tops are lightly golden and a toothpick comes out clean. Remove the muffin pan from the oven and allow the muffins to cool.
Substitutions and Variations:
Feel free to use another type of berry in place of the peaches. These paleo peach muffins taste amazing with blueberries, blackberries and raspberries too! You could even mix and match your favorite berries. The more the merrier!
- Instead of peaches, you can sub with any fruit you like. Add raspberries, blackberries or blueberries
- Add chocolate chips or chopped nuts.
- Instead of almond milk, add some dairy-free sour cream to make these muffins extra fluffy and moist.
- Swirl in some peach jam or a dairy-free cream cheese for a delicious surprise.
- Add a streusel or crumb topping to make peach cobbler muffins or peach streusel muffins
- Top with a coconut cream frosting to make them healthy peach cupcakes.
To store your paleo peach muffins, keep them in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days. You can eat them cold or reheat them in the microwave!
These delicious muffins are also freezer friendly. You can freeze them in a sealed plastic bag or tightly wrapped with aluminum foil. Frozen muffins will last for up to 3 months! Just thaw them out on the counter before reheating.
Can you freeze Peach Muffins
Yes, the great thing about these gluten free peach muffins is you can make them ahead and freeze them to enjoy throughout the week.
How to freeze Peach Muffins
Allow your muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
Are peach muffins healthy
Classic bakery-style peach muffins are typically made with all purpose flour, whole wheat flour, brown sugar and granulated sugar. These healthy peach muffins are gluten-free, paleo-friendly, refined sugar free and made with almond flour and a lower glycemic sweetener which can be substituted with a low carb sweetener if you are following a keto lifestyle.
Tips for making the best peach muffins
- use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – I always lightly grease my muffin liners with nonstick cooking spray as well
- once you add the wet ingredients, stir in slowly and until just combined to avoid a tough and dense muffin
- when adding your blueberries, gently fold in so they do not bleed or stay intact
More peach recipes you might like:
These Peach Muffins are moist, tender and so easy to make in just one bowl. They're full of sweet fresh peaches and make the perfect healthy breakfast or kid-friendly snack!
- 2 cups super fine almond flour
- 1/4 cup arrowroot flour OR tapioca starch
- 1 1/2 tablespoons coconut flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3 large eggs , room temperature
- 1/3 cup maple syrup , can sub with any liquid sweetener such as Lakanto Sugar-Free Maple Syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh peaches , peeled and diced
- Preheat oven to 350 F. Line a muffin pan with 12 silicone or parchment paper liners.
- In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
- Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined. Fold in 2/3 cup of the peaches. Reserve the rest for topping.
- Fill each muffin cup 3/4 full. Top with reserved peaches. Bake for 21-25 minutes or until tops are lightly golden and a toothpick comes out clean.
Remove the muffin pan from the oven and allow the muffins to cool.