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Peach Muffins (gluten, grain, and nut free, paleo) |

Peach Muffins (gluten, grain and nut free, Paleo)

  • Author: Katja from Savory Lotus
  • Yield: 9 regular muffins 1x


  • 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


  1. Preheat oven to 350’F and line muffin tin with unbleached muffin liners (like these).
  2. Combine coconut flour, baking soda, and salt in a small bowl. Set aside.
  3. In a large bowl, whisk together eggs, ghee/coconut oil, maple syrup and vanilla.
  4. Add dry to wet and mix again until thoroughly combined. Fold in 1 cup of diced peaches.
  5. Divide mixture evenly among 9 muffin liners. Sprinkle remaining diced peaches on top of each muffin to make them pretty.
  6. Bake 25-27 minutes, or until toothpick comes out clean and muffins are golden.


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.