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.
Arrowroot flour OR tapioca starch
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.
Remove the muffin pan from the oven and allow the muffins to cool.