These Paleo peach muffins have double the peaches for tons of sweet summer flavor! Chopped fresh peaches are mixed into a grain and dairy free muffin batter, Deliciously sweet and perfectly moist, these little muffins turned out perfectly. Kid approved and great for snacking.
1/2 cup coconut flour, sifted
1 and 1/4 cups peeled, pitted, and diced peaches, divided
1/2 cup muscovado sugar (powdered jaggery) OR Honey OR Agave Nectar
1/2 cup coconut oil, melted
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Preheat the oven to 350°F (180°C) and line a muffin tin with muffin liners.
Combine coconut flour, baking soda, and salt in a small bowl. Set aside.
In a large bowl, whisk together eggs, coconut oil, sweetener of choice and vanilla.
Add dry to wet and mix again until thoroughly combined. Fold in 1 cup of diced peaches
Divide mixture evenly among 9 muffin liners. Sprinkle remaining diced peaches on top of each muffin to make them pretty.
Bake 20-25 minutes, or until a toothpick comes out clean and muffins are golden
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