PEACH MUFFINS

These Peach Muffins are moist, tender made with wholesome gluten-free ingredients in just one bowl. Freezer-friendly, gluten-free, paleo and includes low carb and keto-friendly sweetener options.

KEY INGREDIENTS

Almond flour

Arrowroot flour OR tapioca starch

Baking soda

Coconut flour

Ground cinnamon

Eggs

Maple syrup

Coconut oil

Apple cider vinegar

Fresh peaches peeled & diced

In a bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.

MIX DRY INGREDIENTS

Prepare a muffin tin with silicone or parchment paper liners.

Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined.

ADD WET INGREDIENTS

Fold in 2/3 cup of the peaches, reserving the rest for topping.

Fill each muffin cup 3/4 full. Top with reserved peaches.

FILL MUFFIN PAN

Bake at 350F for 21-25 minutes; or until tops are lightly golden.

BAKE

Remove the muffin pan from the oven and allow the muffins to cool.

MORE MUFFIN RECIPES

PALEO BLUEBERRY MUFFINS

LEMON POPPYSEED MUFFINS

HEALTHY APPLE MUFFINS

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