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
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.
xo,
Katja
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Peach Muffins (gluten, grain and nut free, Paleo)
- Yield: 9 regular muffins 1x
Ingredients
- 1/2 cup coconut flour (like this), sifted
- 1/4 tsp baking soda
- 1/2 tsp unrefined sea salt (I use this brand)
- 4 pastured eggs
- 1/2 cup ghee (like this) or coconut oil (like this), melted
- 1/2 cup REAL maple syrup of honey
- 1/2 tsp vanilla extract
- 1 and 1/4 cups peeled, pitted, and diced peaches, divided
Instructions
- Preheat oven to 350’F and line muffin tin with unbleached muffin liners (like these).
- Combine coconut flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk together eggs, ghee/coconut oil, maple syrup 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 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 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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Wondering what the measurement is for the ghee? 1/2 cup or 1/2 Tbl? They sound yummy!
Looks like my copy and pasting from my notes didn’t go so well. I fixed it. 1/2 cup! 🙂
How much ghee or coconut oil?
It is 1/2 cup ghee or coconut oil. 🙂
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!
It’s 1 and 1/4 cups! 😉
Thank you. I just bought fresh peaches at the market today. Going to be a fun day in the kitchen tomorrow lol
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!
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. 🙂
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.
YAY! so nice to hear. Our pears are just coming in. I’m totally going to try that. Thanks so much for the feedback!
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!
Your variation sounds delish! Applesauce is a great way to make moist muffins! Thanks for sharing.
Made the all coconut version of these today, and the flavor is amazing, but texturally, they just fell apart; moist to the point of sog. Still delicious, but basically like a spoon bread. Are they supposed to be THAT wet? I did everything exactly as written, just wondering if these were the expected results?
We have made these several times with the coconut flour. The have never turned out mushy. Most people complain of coconut flour baked goods as being dry. The 4 eggs keep these muffins together and I add a lot of healthy fats to keep them moist. I wonder if your coconut flour is different from mine?
I know this is what everyone says, and, over the last few months, I’ve found the opposite in every recipe! I use the coconut flour from Trader Joe’s. Maybe I need to try the brand everyone else seems to favor! But perhaps good to know that Trader Joe Brand leaves a lot of extra moisture ?
I doubled the batch to take to two separate get-togethers and they were really oily! I baked in paper baking cups and my stoneware muffin pan. I didn’t even need the paper cups the second batch because the first batch greased the pan and I knew they wouldn’t stick… I think I’ll half the oil and add applesauce for moisture next time
love all things peach and trying healthy recipes like yours is great (esp. No sugar). Can you tell me what amount of regular whole wheat flour I could sub for the coconut flour? Thanks so very much.
Hi, there! Coconut flour and whole wheat flour are two totally different things. I do not have any experience baking with grains, so I am not able to convert this recipe for you. I apologize. Thanks so much for stopping by.
Mine taste rrall6 good but turned out very wet as well. Should I store them in the refrigerator so they do not mold?
Sometimes the type of coconut flour that you use can have an affect on moisture. Some are more absorbent than others. Yes, keeping them in fridge will extend the shelf life. 🙂
Thank you so much for helping to make my first attempt at gluten free baking a success. All your tips about the different properties of the flours and your fantastic recipes gave me the courage to give it a try. I thought baked treats were going to be off limits because my diet doesn’t allow sugar, dairy, potato or tapioca starch, wheat, or rice. It is so nice to know that there are alternatives. I baked this recipe using frozen peaches and strawberries (thawed first) and substituted the honey with stevia and coconut milk. They turned out fantastic…even one of my friends who always turned her nose up at the thought of gluten free, ate seven mini muffins!!!
Hi, Ginny! That just made my day. Things like this is exactly why I do what I do. Thank you so much for taking the time to leave a comment. 🙂
Delicious ?
I used coconut oil and honey but followed the rest of the recipe and it came out super oily , taste was good
Hi, Lilli! Because to the coconut flour used in this recipe, the muffins come out super moist and spongey. That is the nature of coconut flour baked goods. I have not had a problem with too oily. Glad you liked the taste. 🙂
made these tonight and were super Delish! They did come out super soggy but hey that added to the scrumptiousness (and perhaps i put in too many peaches).
Question, now that I’m out of peaches, do you think this recipe would work for apples?
Yes, you can definitely try this recipe with other fruit. The consistency will be different depending on the fruit. Let me know how they turn out.
I think 1/2 cup coconut oil is too much – muffins are too moist Suggestion?
I use 1/2 cup and it seems to be fine. Be sure to measure the coconut flour carefully. I have noticed that some brands of coconut flour are drier and absorb more moisture than others. If batter seems really wet, you could try decreasing the oil. OR adding a titch more flour. 🙂
Could these be made with frozen peaches?
You could definitely use frozen peaches. Just be sure to defrost and drain them first so muffins don’t get soggy. 🙂
BEST muffin recipe ever! These are the only muffins I make – very moist and delicious. They are a big hit wherever I take them.
WooHoo! Thanks for the great feedback, Anna!
I want to replace maple syrup or honey with Swerve. How much would you suggest?
Hi, Tressa! I haven’t used Swerve before so it’s hard for me to say. Let me know if you try it. 🙂
Really yummy!!!! My toddlers gobbled them up and so did my dad (who only likes really sugary processed treats). Someone mentioned having soggy muffins using the Trader Joe’s brand coconut flour. It’s what I used but I added and extra tablespoon of flour and I used just a little more than 1/4 cup maple syrup instead! It’s a keeper recipe for sure! Thanks so much!!!!
Yay! Thanks for coming back to leave your feedback. 🙂
Is it possible to use cassava flour in place of coconut flour? Any idea what the conversion would be?
You wouldn’t be able to use cassava in this recipe. Coconut flour recipes are unique to just coconut flour. I am planning on making some cassava flour muffins soon though. Stay tuned. 🙂
So light! And delicious. One of th best recipes.
Yay! So happy you liked them.
These are great!! I will be nm sking them again..
These turned out fantastic!! I followed the recipe and the texture was perfect. I love the dense texture. Will definitely be adding this recipe to my staple muffin recipes.